Ugwu, A. (2018). Quality Evaluation of Bread Made By Substitution of Bakery Fat with Bullet Pear (Canarium Schweinfurthii) Fruit Oil. Afribary. Retrieved from https://track.afribary.com/works/quality-evaluation-of-bread-made-by-substitution-of-bakery-fat-with-bullet-pear-canarium-schweinfurthii-fruit-oil-4854
Ugwu, Anderson "Quality Evaluation of Bread Made By Substitution of Bakery Fat with Bullet Pear (Canarium Schweinfurthii) Fruit Oil" Afribary. Afribary, 29 Jan. 2018, https://track.afribary.com/works/quality-evaluation-of-bread-made-by-substitution-of-bakery-fat-with-bullet-pear-canarium-schweinfurthii-fruit-oil-4854. Accessed 27 Nov. 2024.
Ugwu, Anderson . "Quality Evaluation of Bread Made By Substitution of Bakery Fat with Bullet Pear (Canarium Schweinfurthii) Fruit Oil". Afribary, Afribary, 29 Jan. 2018. Web. 27 Nov. 2024. < https://track.afribary.com/works/quality-evaluation-of-bread-made-by-substitution-of-bakery-fat-with-bullet-pear-canarium-schweinfurthii-fruit-oil-4854 >.
Ugwu, Anderson . "Quality Evaluation of Bread Made By Substitution of Bakery Fat with Bullet Pear (Canarium Schweinfurthii) Fruit Oil" Afribary (2018). Accessed November 27, 2024. https://track.afribary.com/works/quality-evaluation-of-bread-made-by-substitution-of-bakery-fat-with-bullet-pear-canarium-schweinfurthii-fruit-oil-4854