Gaya APA

al.], U, E, I, [. (2016). Physico-Chemical and Sensory Qualities of Functional Bread Produced from Wholemeal Wheat and Unripe Plantain Composite Flours (Volume 2 Issue 2 - 2016). : MedCrave.

Gaya MLA

al.], Ufot, E, Inyang, [et. "Physico-Chemical and Sensory Qualities of Functional Bread Produced from Wholemeal Wheat and Unripe Plantain Composite Flours". Volume 2 Issue 2 - 2016 : MedCrave, 2016. e-journal.