APA (7th ed.) Citation

Muchekeza, J. T., Jombo, T. Z., Magogo, C., Mugari, A., Manjeru, P., & Manhokwe, S. (2022). Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages. Elsevier.

Chicago Style (17th ed.) Citation

Muchekeza, Jane Tafadzwa, Talknice Zvamaziva Jombo, Charles Magogo, Amiel Mugari, Pepukai Manjeru, and Shepherd Manhokwe. Proximate, Physico-chemical, Functional and Sensory Properties OF Quinoa and Amaranth Flour AS Potential Binders in Beef Sausages. Elsevier, 2022.

MLA (8th ed.) Citation

Muchekeza, Jane Tafadzwa, et al. Proximate, Physico-chemical, Functional and Sensory Properties OF Quinoa and Amaranth Flour AS Potential Binders in Beef Sausages. Elsevier, 2022.

Warning: These citations may not always be 100% accurate.