Ndlala, F.N.; Onipe, O.O.; Mokhele, T.M.; Anyasi, T.A.; Jideani, A.I.O.
Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough. Foods 2019, 8, 559.
https://doi.org/10.3390/foods8110559
AMA Style
Ndlala FN, Onipe OO, Mokhele TM, Anyasi TA, Jideani AIO.
Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough. Foods. 2019; 8(11):559.
https://doi.org/10.3390/foods8110559
Chicago/Turabian Style
Ndlala, Fortunate N., Oluwatoyin O. Onipe, Tabea M. Mokhele, Tonna A. Anyasi, and Afam I. O. Jideani.
2019. "Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough" Foods 8, no. 11: 559.
https://doi.org/10.3390/foods8110559
APA Style
Ndlala, F. N., Onipe, O. O., Mokhele, T. M., Anyasi, T. A., & Jideani, A. I. O.
(2019). Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough. Foods, 8(11), 559.
https://doi.org/10.3390/foods8110559