Awoyale, W., Oyedele, H., Adenitan, A., Alamu, E. O., & Maziya-Dixon, B. (2021). Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods. Informa UK Limited.
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Cita Chicago Style (17a ed.)
Awoyale, W., H. Oyedele, A.A Adenitan, Emmanuel Oladeji Alamu, y Busie Maziya-Dixon. Comparing the Functional and Pasting Properties of Gari and the Sensory Attributes of the Eba Produced Using Backslopped and Spontaneous Fermentation Methods. Informa UK Limited, 2021.
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Cita MLA (9a ed.)
Awoyale, W., et al. Comparing the Functional and Pasting Properties of Gari and the Sensory Attributes of the Eba Produced Using Backslopped and Spontaneous Fermentation Methods. Informa UK Limited, 2021.
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