APA (7th ed.) Citation

GOUDE, K. A., ADINGRA, K. M., KOUAME, K. H., SORO, S., & KOUADIO, E. J. P. (2023). FUNCTIONAL PROPERTIES OF FERMENTED AND UNFERMENTED COCOA PLACENTA POWDERS (THEOBROMA CACAO L.) FOR THE PRODUCTION OF BISCUITS. Food & Environment Safety, 22(2), 109. https://doi.org/10.4316/fens.2023.011

Chicago Style (17th ed.) Citation

GOUDE, Kouadio Alfred, Kouassi Martial-Didier ADINGRA, Koffi Honoré KOUAME, Soguimondenin SORO, and Eugène Jean Parfait KOUADIO. "FUNCTIONAL PROPERTIES OF FERMENTED AND UNFERMENTED COCOA PLACENTA POWDERS (THEOBROMA CACAO L.) FOR THE PRODUCTION OF BISCUITS." Food & Environment Safety 22, no. 2 (2023): 109. https://doi.org/10.4316/fens.2023.011.

MLA (9th ed.) Citation

GOUDE, Kouadio Alfred, et al. "FUNCTIONAL PROPERTIES OF FERMENTED AND UNFERMENTED COCOA PLACENTA POWDERS (THEOBROMA CACAO L.) FOR THE PRODUCTION OF BISCUITS." Food & Environment Safety, vol. 22, no. 2, 2023, p. 109, https://doi.org/10.4316/fens.2023.011.