APA (7th ed.) Citation

Mahouli, L. M., Saah, B. F., Dongmo, H., Kenfack, J. O., Njapndounke, B., Ndjang, M. M. N., & Klang, M. J. Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale). Wiley.

Chicago Style (17th ed.) Citation

Mahouli, Love Mouka, Bruno Fotso Saah, Hygride Dongmo, Justine Odelonne Kenfack, Bilkissou Njapndounke, Marie Madeleine Nanga Ndjang, and Mathilde Julie Klang. Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza Sativa), Spirulina (Spirulina Platensis), and Cashew Nut (Anacardium Occidentale). Wiley.

MLA (9th ed.) Citation

Mahouli, Love Mouka, et al. Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza Sativa), Spirulina (Spirulina Platensis), and Cashew Nut (Anacardium Occidentale). Wiley.