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.
Citace podle Chicago (17th ed.)Satinitigan, Shaina T., a 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.
Citace podle MLA (9th ed.)Satinitigan, Shaina T., a 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.