Osagie, V., Onimawo, I., & Alamu, E. O. (2017). Residual β-carotene and cyanide levels in gari produced from unfermented yellow cassava (Manihot esculenta Crantz) using local processing method. Sciencedomain International.
Successfully copied to clipboard
Copying to clipboard failed
Chicago Style (17th ed.) Citation
Osagie, V.E, I.A Onimawo, and Emmanuel Oladeji Alamu. Residual β-carotene and Cyanide Levels in Gari Produced from Unfermented Yellow Cassava (Manihot Esculenta Crantz) Using Local Processing Method. Sciencedomain International, 2017.
Successfully copied to clipboard
Copying to clipboard failed
MLA (9th ed.) Citation
Osagie, V.E, et al. Residual β-carotene and Cyanide Levels in Gari Produced from Unfermented Yellow Cassava (Manihot Esculenta Crantz) Using Local Processing Method. Sciencedomain International, 2017.
Successfully copied to clipboard
Copying to clipboard failed
Warning: These citations may not always be 100% accurate.