Onyango, C.; Luvitaa, S.K.; Lagat, K.; Hüsken, A.; Smit, I.; Schmidt, M.
Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity. Foods 2022, 11, 911.
https://doi.org/10.3390/foods11070911
AMA Style
Onyango C, Luvitaa SK, Lagat K, Hüsken A, Smit I, Schmidt M.
Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity. Foods. 2022; 11(7):911.
https://doi.org/10.3390/foods11070911
Chicago/Turabian Style
Onyango, Calvin, Susan Karenya Luvitaa, Kibet Lagat, Alexandra Hüsken, Inga Smit, and Marcus Schmidt.
2022. "Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity" Foods 11, no. 7: 911.
https://doi.org/10.3390/foods11070911
APA Style
Onyango, C., Luvitaa, S. K., Lagat, K., Hüsken, A., Smit, I., & Schmidt, M.
(2022). Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity. Foods, 11(7), 911.
https://doi.org/10.3390/foods11070911