Modelling temperature and slice thickness effect on b-carotene, carbohydrate and moisture contents of orange-fleshed sweet potato flour.

MLA

Ezeoha, S. L., et al. “Modelling Temperature and Slice Thickness Effect on B-Carotene, Carbohydrate and Moisture Contents of Orange-Fleshed Sweet Potato Flour.” Agricultural Engineering International: CIGR Journal, vol. 26, no. 1, Mar. 2024, pp. 204–12. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=asx&AN=177206777&authtype=sso&custid=ns315887.

APA

Ezeoha, S. L., Ezeifeanyi, C. A., & Ide, P. E. (2024). Modelling temperature and slice thickness effect on b-carotene, carbohydrate and moisture contents of orange-fleshed sweet potato flour. Agricultural Engineering International: CIGR Journal, 26(1), 204–212.

Chicago

Ezeoha, S. L., C. A. Ezeifeanyi, and P. E. Ide. 2024. “Modelling Temperature and Slice Thickness Effect on B-Carotene, Carbohydrate and Moisture Contents of Orange-Fleshed Sweet Potato Flour.” Agricultural Engineering International: CIGR Journal 26 (1): 204–12. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=asx&AN=177206777&authtype=sso&custid=ns315887.