APA (7th ed.) Citation

Shongwe, T. N., Kidane, S. W., Shelembe, J. S., & Nkambule, T. P. (2024, March). Physicochemical and sensory attributes of scones made from wheat–taro (Colocasia esculenta)–lentils (Lens culinaris) composite flour. Legume Science.

Chicago Style (17th ed.) Citation

Shongwe, Tengetile N., Solomon Worku Kidane, Jermiah S. Shelembe, and Thabile P. Nkambule. "Physicochemical and Sensory Attributes of Scones Made from Wheat–taro (Colocasia Esculenta)–lentils (Lens Culinaris) Composite Flour." Legume Science Mar. 2024.

MLA (9th ed.) Citation

Shongwe, Tengetile N., et al. "Physicochemical and Sensory Attributes of Scones Made from Wheat–taro (Colocasia Esculenta)–lentils (Lens Culinaris) Composite Flour." Legume Science, Mar. 2024.