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.) CitationMuchekeza, 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.) CitationMuchekeza, 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.