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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Chicago Style (17th ed.) Citation
Awoyale, W., H. Oyedele, A.A Adenitan, Emmanuel Oladeji Alamu, and 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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MLA (9th ed.) Citation
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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Warning: These citations may not always be 100% accurate.