Awoyale, W., Oyedele, H., Adenitan, A., Adesokan, M., Alamu, E. O., & Maziya-Dixon, B. (2022). Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba). Hindawi Limited.
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Cita Chicago Style (17a ed.)
Awoyale, W., H.A Oyedele, A.A Adenitan, Michael Adesokan, Emmanuel Oladeji Alamu, y Busie Maziya-Dixon. Relationship Between Quality Attributes of Backslopped Fermented Gari and the Sensory and Instrumental Texture Profile of the Cooked Dough (eba). Hindawi Limited, 2022.
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Cita MLA (9a ed.)
Awoyale, W., et al. Relationship Between Quality Attributes of Backslopped Fermented Gari and the Sensory and Instrumental Texture Profile of the Cooked Dough (eba). Hindawi Limited, 2022.
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