Information Journal Paper
APA:
Copy. (2017). Some quality attributes of complementary food produced from flour blends of orange flesh sweetpotato, sorghum, and soybean. Croatian journal of food science and technology, 9(2), 122-129. SID. https://sid.ir/paper/739202/en
Vancouver:
Copy. Some quality attributes of complementary food produced from flour blends of orange flesh sweetpotato, sorghum, and soybean. Croatian journal of food science and technology[Internet]. 2017;9(2):122-129. Available from: https://sid.ir/paper/739202/en
IEEE:
Copy, “Some quality attributes of complementary food produced from flour blends of orange flesh sweetpotato, sorghum, and soybean,” Croatian journal of food science and technology, vol. 9, no. 2, pp. 122–129, 2017, [Online]. Available: https://sid.ir/paper/739202/en