APA (7th ed.) Citation

Satinitigan, S. T., & Peralta, J. G. B. (2023). Utilization of Mango (Mangifera indica L. c.v. Carabao) kernel flour as wheat flour substitute for cake formulation. College of Home Economics, University of the Philippines Diliman.

Chicago Style (17th ed.) Citation

Satinitigan, Shaina T., and Justin Godfrey B. Peralta. Utilization of Mango (Mangifera Indica L. C.v. Carabao) Kernel Flour as Wheat Flour Substitute for Cake Formulation. Quezon City: College of Home Economics, University of the Philippines Diliman, 2023.

MLA (9th ed.) Citation

Satinitigan, Shaina T., and Justin Godfrey B. Peralta. Utilization of Mango (Mangifera Indica L. C.v. Carabao) Kernel Flour as Wheat Flour Substitute for Cake Formulation. College of Home Economics, University of the Philippines Diliman, 2023.