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.
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Cita Chicago Style (17a ed.)
Osagie, V.E, I.A Onimawo, y 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.
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Cita MLA (9a ed.)
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.
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