Cite
Optimization of Cassava, Mungbean and Coconut Pomace Flour Levels in the Production of Fiber-Rich Cookies Using Response Surface Methodology.
MLA
Bello, Florence Abolaji, et al. “Optimization of Cassava, Mungbean and Coconut Pomace Flour Levels in the Production of Fiber-Rich Cookies Using Response Surface Methodology.” Journal of Culinary Science & Technology, vol. 20, no. 6, Nov. 2022, pp. 498–517. EBSCOhost, https://doi.org/10.1080/15428052.2020.1871147.
APA
Bello, F. A., Bassey, V. I., & Edet, M. O. (2022). Optimization of Cassava, Mungbean and Coconut Pomace Flour Levels in the Production of Fiber-Rich Cookies Using Response Surface Methodology. Journal of Culinary Science & Technology, 20(6), 498–517. https://doi.org/10.1080/15428052.2020.1871147
Chicago
Bello, Florence Abolaji, Victoria Imaobong Bassey, and Margaret Odudu Edet. 2022. “Optimization of Cassava, Mungbean and Coconut Pomace Flour Levels in the Production of Fiber-Rich Cookies Using Response Surface Methodology.” Journal of Culinary Science & Technology 20 (6): 498–517. doi:10.1080/15428052.2020.1871147.