The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough

MLA

Ondwela Kwinda, et al. “The Effect of Oat Bran and Psyllium Husk Fibre on Oil Reduction and Some Physicochemical Properties of Magwinya – a Deep-Fried Dough.” CyTA - Journal of Food, vol. 16, no. 1, Jan. 2018, pp. 247–54. EBSCOhost, https://doi.org/10.1080/19476337.2017.1389991.

APA

Ondwela Kwinda, Oluwatoyin O. Onipe, & Afam I.O. Jideani. (2018). The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough. CyTA - Journal of Food, 16(1), 247–254. https://doi.org/10.1080/19476337.2017.1389991

Chicago

Ondwela Kwinda, Oluwatoyin O. Onipe, and Afam I.O. Jideani. 2018. “The Effect of Oat Bran and Psyllium Husk Fibre on Oil Reduction and Some Physicochemical Properties of Magwinya – a Deep-Fried Dough.” CyTA - Journal of Food 16 (1): 247–54. doi:10.1080/19476337.2017.1389991.