Gaya APA

al.], G, F, [. (2014). Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”) (2014; 2(6)). : Food Science & Nutrition.

Gaya MLA

al.], Ganiyat, Fetuga, [et. "Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”)". 2014; 2(6) : Food Science & Nutrition, 2014. e-journal.