Mbogo, Daniel, Muzhingi, Tawanda, and Janaswamy, Srinivas. Starch digestibility and β‐carotene bioaccessibility in the orange‐ fleshed sweet potato puree‐wheat bread. Retrieved from https://par.nsf.gov/biblio/10251793. Journal of Food Science 86.3 Web. doi:10.1111/1750-3841.15620.

Mbogo, Daniel, Muzhingi, Tawanda, & Janaswamy, Srinivas. Starch digestibility and β‐carotene bioaccessibility in the orange‐ fleshed sweet potato puree‐wheat bread. Journal of Food Science, 86 (3). Retrieved from https://par.nsf.gov/biblio/10251793. https://doi.org/10.1111/1750-3841.15620

Mbogo, Daniel, Muzhingi, Tawanda, and Janaswamy, Srinivas. "Starch digestibility and β‐carotene bioaccessibility in the orange‐ fleshed sweet potato puree‐wheat bread". Journal of Food Science 86 (3). Country unknown/Code not available. https://doi.org/10.1111/1750-3841.15620. https://par.nsf.gov/biblio/10251793.

@article{osti_10251793,
place = {Country unknown/Code not available}, title = {Starch digestibility and β‐carotene bioaccessibility in the orange‐ fleshed sweet potato puree‐wheat bread}, url = {https://par.nsf.gov/biblio/10251793}, DOI = {10.1111/1750-3841.15620}, abstractNote = {}, journal = {Journal of Food Science}, volume = {86}, number = {3}, author = {Mbogo, Daniel and Muzhingi, Tawanda and Janaswamy, Srinivas}, editor = {null} }