Awoyale, W., Oyedele, H., Adenitan, A., Alamu, E. O., & Maziya-Dixon, B. (2021). Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari. Informa UK Limited.
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Cita Chicago Style (17a ed.)
Awoyale, W., H.A Oyedele, A.A Adenitan, Emmanuel Oladeji Alamu, y Busie Maziya-Dixon. Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari. Informa UK Limited, 2021.
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Cita MLA (9a ed.)
Awoyale, W., et al. Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari. Informa UK Limited, 2021.
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