APA (7th ed.) Citation

Omoniyi, S., Mustapha, N., Shukri, R., Ramli, N., & Sulaiman, R. (2024). Effect of soaking and high-pressure processing on antioxidant content, functional and pasting properties of Bambara groundnut (Vigna subterranean (L.) Verdc) flour. Rynnye Lyan Resources.

Chicago Style (17th ed.) Citation

Omoniyi, S.A, N.A Mustapha, R. Shukri, N.S Ramli, and R. Sulaiman. Effect of Soaking and High-pressure Processing on Antioxidant Content, Functional and Pasting Properties of Bambara Groundnut (Vigna Subterranean (L.) Verdc) Flour. Rynnye Lyan Resources, 2024.

MLA (9th ed.) Citation

Omoniyi, S.A, et al. Effect of Soaking and High-pressure Processing on Antioxidant Content, Functional and Pasting Properties of Bambara Groundnut (Vigna Subterranean (L.) Verdc) Flour. Rynnye Lyan Resources, 2024.