Chemical and Sensory Characteristics of Extruded Snack from Selected Aerial Yam (Dioscorea Bulbifera) Cultivar and African Breadfruit (Treculia Africana) Seed.

MLA

Olatoye, K. K., and G. L. Arueya. “Chemical and Sensory Characteristics of Extruded Snack from Selected Aerial Yam (Dioscorea Bulbifera) Cultivar and African Breadfruit (Treculia Africana) Seed.” Journal of Culinary Science & Technology, vol. 21, no. 3, May 2023, pp. 449–65. EBSCOhost, https://doi.org/10.1080/15428052.2021.1955795.

APA

Olatoye, K. K., & Arueya, G. L. (2023). Chemical and Sensory Characteristics of Extruded Snack from Selected Aerial Yam (Dioscorea Bulbifera) Cultivar and African Breadfruit (Treculia Africana) Seed. Journal of Culinary Science & Technology, 21(3), 449–465. https://doi.org/10.1080/15428052.2021.1955795

Chicago

Olatoye, K. K., and G. L. Arueya. 2023. “Chemical and Sensory Characteristics of Extruded Snack from Selected Aerial Yam (Dioscorea Bulbifera) Cultivar and African Breadfruit (Treculia Africana) Seed.” Journal of Culinary Science & Technology 21 (3): 449–65. doi:10.1080/15428052.2021.1955795.