APA (7th ed.) Citation

Mouafo, H. T., Yadang, G., Sibozo, G. O., Dibacto, R. E. K., & Kenfack, L. B. M. Development of Fermented Sweet Potato Flour (Ipomoea batatas L.) Supplemented with Mackerel (Scomber scombrus) Meal-Based Biscuits. Wiley.

Chicago Style (17th ed.) Citation

Mouafo, Hippolyte Tene, Germaine Yadang, Gabrielle Ofakem Sibozo, Ruth Edwige Kemadjou Dibacto, and Laurette Blandine Mezajoug Kenfack. Development of Fermented Sweet Potato Flour (Ipomoea Batatas L.) Supplemented with Mackerel (Scomber Scombrus) Meal-Based Biscuits. Wiley.

MLA (9th ed.) Citation

Mouafo, Hippolyte Tene, et al. Development of Fermented Sweet Potato Flour (Ipomoea Batatas L.) Supplemented with Mackerel (Scomber Scombrus) Meal-Based Biscuits. Wiley.