Blase, M., & Labay, P. (2017). Acceptability and proximate composition of two Filipino delicacies, puto seko and panganan from arrowroot (Maranta arundinaceae, L.) starch. Rynnye Lyan Resources.
Chicago Style (17th ed.) CitationBlase, M.E.M, and P.M Labay. Acceptability and Proximate Composition of Two Filipino Delicacies, Puto Seko and Panganan from Arrowroot (Maranta Arundinaceae, L.) Starch. Rynnye Lyan Resources, 2017.
MLA (8th ed.) CitationBlase, M.E.M, and P.M Labay. Acceptability and Proximate Composition of Two Filipino Delicacies, Puto Seko and Panganan from Arrowroot (Maranta Arundinaceae, L.) Starch. Rynnye Lyan Resources, 2017.
Warning: These citations may not always be 100% accurate.