Awoyale, W., Abass, A., Amaza, P., Oluwasoga, O., & Nwaoliwe, G. (2019). Assessment of the nutritional composition, physical properties and sensory quality of composite bread baked with high-quality cassava flour from biofortified and white- fleshed cassava roots. MDPI.
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Cita Chicago Style (17a ed.)
Awoyale, W., A. Abass, P. Amaza, O. Oluwasoga, y G. Nwaoliwe. Assessment of the Nutritional Composition, Physical Properties and Sensory Quality of Composite Bread Baked with High-quality Cassava Flour from Biofortified and White- Fleshed Cassava Roots. MDPI, 2019.
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Cita MLA (9a ed.)
Awoyale, W., et al. Assessment of the Nutritional Composition, Physical Properties and Sensory Quality of Composite Bread Baked with High-quality Cassava Flour from Biofortified and White- Fleshed Cassava Roots. MDPI, 2019.
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