Yeater, M. C., & Alvarado, C. (2013). A Comparative Evaluation of Textured Wheat Ingredients and Soy Proteins in the Quality and Acceptability of Chicken Nuggets. [Texas A & M University].
Chicago Style (17th ed.) CitationYeater, Michael C., and Christine Alvarado. A Comparative Evaluation of Textured Wheat Ingredients and Soy Proteins in the Quality and Acceptability of Chicken Nuggets. [College Station, Texas]: [Texas A & M University], 2013.
MLA (9th ed.) CitationYeater, Michael C., and Christine Alvarado. A Comparative Evaluation of Textured Wheat Ingredients and Soy Proteins in the Quality and Acceptability of Chicken Nuggets. [Texas A & M University], 2013.
Warning: These citations may not always be 100% accurate.