Dankwa, R.; Aisala, H.; Kayitesi, E.; de Kock, H.L.
The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives. Foods 2021, 10, 3095.
https://doi.org/10.3390/foods10123095
AMA Style
Dankwa R, Aisala H, Kayitesi E, de Kock HL.
The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives. Foods. 2021; 10(12):3095.
https://doi.org/10.3390/foods10123095
Chicago/Turabian Style
Dankwa, Rita, Heikki Aisala, Eugenie Kayitesi, and Henriette L. de Kock.
2021. "The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives" Foods 10, no. 12: 3095.
https://doi.org/10.3390/foods10123095
APA Style
Dankwa, R., Aisala, H., Kayitesi, E., & de Kock, H. L.
(2021). The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives. Foods, 10(12), 3095.
https://doi.org/10.3390/foods10123095