Villarino, C. B. J. (2014). Maximising the nutritional and sensory quality of Lupin bread made using Western Australian bakers flour. Curtin University.
Chicago Style (17th ed.) CitationVillarino, Casiana Blanca Jucar. Maximising the Nutritional and Sensory Quality of Lupin Bread Made Using Western Australian Bakers Flour. Curtin University, 2014.
MLA (9th ed.) CitationVillarino, Casiana Blanca Jucar. Maximising the Nutritional and Sensory Quality of Lupin Bread Made Using Western Australian Bakers Flour. Curtin University, 2014.
Warning: These citations may not always be 100% accurate.