APA引文

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.

Chicago Style (17th ed.) Citation

Sanchez, Rowena Grace R., Maria Leonora Lotis dL. Francisco, and 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.

MLA引文

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.