APA (7th ed.) Citation

Ronoh, A. K., Serrem, C. A., Tumwebaze, S. B., & Were, G. M. Dough rheological properties, physical, consumer acceptability and microbial qualities of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) powder. Elsevier.

Chicago Style (17th ed.) Citation

Ronoh, Amos Kipkemoi, Charlotte Atsango Serrem, Susan Balaba Tumwebaze, and Gertrude Mercy Were. Dough Rheological Properties, Physical, Consumer Acceptability and Microbial Qualities of Wheat and Wheat-sorghum Biscuits Fortified with Longhorn Grasshopper (Ruspolia Differens) Powder. Elsevier.

MLA (9th ed.) Citation

Ronoh, Amos Kipkemoi, et al. Dough Rheological Properties, Physical, Consumer Acceptability and Microbial Qualities of Wheat and Wheat-sorghum Biscuits Fortified with Longhorn Grasshopper (Ruspolia Differens) Powder. Elsevier.