Development and characterization of gluten‐free fried dough (magwinya) using sorghum flour.

MLA

Murungweni, Kundai T., et al. “Development and Characterization of Gluten‐free Fried Dough (Magwinya) Using Sorghum Flour.” Food Science & Nutrition, vol. 12, no. 10, Oct. 2024, pp. 8408–18. EBSCOhost, https://doi.org/10.1002/fsn3.4362.

APA

Murungweni, K. T., Onipe, O. O., & Jideani, A. I. O. (2024). Development and characterization of gluten‐free fried dough (magwinya) using sorghum flour. Food Science & Nutrition, 12(10), 8408–8418. https://doi.org/10.1002/fsn3.4362

Chicago

Murungweni, Kundai T., Oluwatoyin O. Onipe, and Afam I. O. Jideani. 2024. “Development and Characterization of Gluten‐free Fried Dough (Magwinya) Using Sorghum Flour.” Food Science & Nutrition 12 (10): 8408–18. doi:10.1002/fsn3.4362.