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