How to cite this article
APA /
Elemo, G. N., Osibanjo, A. A., Ibidapo, O. P., Ogunji, A. O., Asiru, W. B., Zakari, T., & Olabanji, O. G.
(2017). Rheological characteristics and baking quality of flours from Nigerian grown wheat. African Journal of Food Science, 11(12), 376-382.
Chicago /
Gloria Nwakaegho Elemo, Adetokunbo Adetola Osibanjo, Olubunmi Phebean Ibidapo, Akinyele Oluwatosin Ogunji, Wahab Bolanle Asiru, Turaki Zakari and
Oluwasina Gbenga Olabanji. "Rheological characteristics and baking quality of flours from Nigerian grown wheat." African Journal of Food Science 11, no. 12 (2017): 376-382.
MLA /
Gloria Nwakaegho Elemo, et al. "Rheological characteristics and baking quality of flours from Nigerian grown wheat." African Journal of Food Science 11.12 (2017): 376-382.