Sanchez, R. G. R., dL. Francisco, M. L. L., & Villarino, C. B. J. (2024). Characterization of flour from Philippine sweetpotato (ipomoea batatas) varieties as potential functional food ingredient. College of Home Economics, University of the Philippines Diliman.
Cytowanie według stylu Chicago (wyd. 17)Sanchez, Rowena Grace R., Maria Leonora Lotis dL. Francisco, i Casiana Blanca J. Villarino. Characterization of Flour from Philippine Sweetpotato (ipomoea Batatas) Varieties as Potential Functional Food Ingredient. Quezon City: College of Home Economics, University of the Philippines Diliman, 2024.
Cytowanie według stylu MLA (wyd. 9)Sanchez, Rowena Grace R., et al. Characterization of Flour from Philippine Sweetpotato (ipomoea Batatas) Varieties as Potential Functional Food Ingredient. College of Home Economics, University of the Philippines Diliman, 2024.