APA (7th ed.) Citation

Adeyeye, S. A. O., Adebayo-Oyetoro, A. O., Fayemi, O. E., Tiamiyu, H. K., Oke, E. K., & Soretire, A. A. (2019). Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum (Sorghum bicolor) and Soybeans (Glycine max) Flour Blends. Journal of Culinary Science & Technology, 17(1), 59. https://doi.org/10.1080/15428052.2017.1404536

Chicago Style (17th ed.) Citation

Adeyeye, Samuel Ayofemi Olalekan, Abiodun Omowonuola Adebayo-Oyetoro, Olanrewaju Emmanuel Fayemi, Hussaina Kehinde Tiamiyu, Emmanuel Kehinde Oke, and Ayodele Adebayo Soretire. "Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum (Sorghum Bicolor) and Soybeans (Glycine Max) Flour Blends." Journal of Culinary Science & Technology 17, no. 1 (2019): 59. https://doi.org/10.1080/15428052.2017.1404536.

MLA (9th ed.) Citation

Adeyeye, Samuel Ayofemi Olalekan, et al. "Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum (Sorghum Bicolor) and Soybeans (Glycine Max) Flour Blends." Journal of Culinary Science & Technology, vol. 17, no. 1, 2019, p. 59, https://doi.org/10.1080/15428052.2017.1404536.