Day, C. N., & Morawicki, R. O. Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility. Wiley.
Chicago Style (17th ed.) CitationDay, Christina N., and Ruben O. Morawicki. Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility. Wiley.
MLA (9th ed.) CitationDay, Christina N., and Ruben O. Morawicki. Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility. Wiley.
Warning: These citations may not always be 100% accurate.