Influence of spices on utilization of sorghum and chickpea protein.

MLA

Pradeep, K. U., et al. “Influence of Spices on Utilization of Sorghum and Chickpea Protein.” Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 41, no. 3, July 1991, pp. 269–76. EBSCOhost, https://doi.org/10.1007/BF02196396.

APA

Pradeep, K. U., Geervani, P., & Eggum, B. O. (1991). Influence of spices on utilization of sorghum and chickpea protein. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 41(3), 269–276. https://doi.org/10.1007/BF02196396

Chicago

Pradeep, K U, P Geervani, and B O Eggum. 1991. “Influence of Spices on Utilization of Sorghum and Chickpea Protein.” Plant Foods for Human Nutrition (Dordrecht, Netherlands) 41 (3): 269–76. doi:10.1007/BF02196396.