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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Chicago Style (17th ed.) Citation
Awoyale, W., A. Abass, P. Amaza, O. Oluwasoga, and 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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MLA (9th ed.) Citation
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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Warning: These citations may not always be 100% accurate.