Dovi, K. A. P. (2019). Evaluation of Dough Mixing Properties of Sorghum Genotypes using a Micro-Scale Screening Method and Properties of Maize Prolamin Co-Protein Blends. Curtin University.
Chicago Style (17th ed.) CitationDovi, Koya Ange Pamela. Evaluation of Dough Mixing Properties of Sorghum Genotypes Using a Micro-Scale Screening Method and Properties of Maize Prolamin Co-Protein Blends. Curtin University, 2019.
MLA (9th ed.) CitationDovi, Koya Ange Pamela. Evaluation of Dough Mixing Properties of Sorghum Genotypes Using a Micro-Scale Screening Method and Properties of Maize Prolamin Co-Protein Blends. Curtin University, 2019.
Warning: These citations may not always be 100% accurate.