Kalumbi, M.; Matumba, L.; Mtimuni, B.; Mwangwela, A.; Gama, A.P.
Hydrothermally Treated Soybeans Can Enrich Maize Stiff Porridge (Africa’s Main Staple) without Negating Sensory Acceptability. Foods 2019, 8, 650.
https://doi.org/10.3390/foods8120650
AMA Style
Kalumbi M, Matumba L, Mtimuni B, Mwangwela A, Gama AP.
Hydrothermally Treated Soybeans Can Enrich Maize Stiff Porridge (Africa’s Main Staple) without Negating Sensory Acceptability. Foods. 2019; 8(12):650.
https://doi.org/10.3390/foods8120650
Chicago/Turabian Style
Kalumbi, Martin, Limbikani Matumba, Beatrice Mtimuni, Agnes Mwangwela, and Aggrey P. Gama.
2019. "Hydrothermally Treated Soybeans Can Enrich Maize Stiff Porridge (Africa’s Main Staple) without Negating Sensory Acceptability" Foods 8, no. 12: 650.
https://doi.org/10.3390/foods8120650
APA Style
Kalumbi, M., Matumba, L., Mtimuni, B., Mwangwela, A., & Gama, A. P.
(2019). Hydrothermally Treated Soybeans Can Enrich Maize Stiff Porridge (Africa’s Main Staple) without Negating Sensory Acceptability. Foods, 8(12), 650.
https://doi.org/10.3390/foods8120650