PubAg

Main content area

MLA

Ojijo, N.K.O, and E Shimoni. "Minimization of Cassava Paste Flow Properties Using the 'farris Effect'." Lebensmittel-Wissenschaft + [i.e. und] Technologie, v. 41,.1 pp. 51-57. doi: 10.1016/j.lwt.2007.01.020

APA

Ojijo, N., & Shimoni, E. (2008). Minimization of cassava paste flow properties using the 'Farris effect'. Lebensmittel-Wissenschaft + [i.e. und] Technologie, 41, 51-57. doi: 10.1016/j.lwt.2007.01.020

Chicago

Ojijo, N.K.O., and E Shimoni. "Minimization of cassava paste flow properties using the 'Farris effect'" Lebensmittel-Wissenschaft + [i.e. und] Technologie 41, no. 1 (2008): 51-57. doi: 10.1016/j.lwt.2007.01.020