Malavi, D.; Mbogo, D.; Moyo, M.; Mwaura, L.; Low, J.; Muzhingi, T.
Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread. Foods 2022, 11, 1051.
https://doi.org/10.3390/foods11071051
AMA Style
Malavi D, Mbogo D, Moyo M, Mwaura L, Low J, Muzhingi T.
Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread. Foods. 2022; 11(7):1051.
https://doi.org/10.3390/foods11071051
Chicago/Turabian Style
Malavi, Derick, Daniel Mbogo, Mukani Moyo, Lucy Mwaura, Jan Low, and Tawanda Muzhingi.
2022. "Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread" Foods 11, no. 7: 1051.
https://doi.org/10.3390/foods11071051
APA Style
Malavi, D., Mbogo, D., Moyo, M., Mwaura, L., Low, J., & Muzhingi, T.
(2022). Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread. Foods, 11(7), 1051.
https://doi.org/10.3390/foods11071051