Alamu, E. O., Adesokan, M., Awoyale, W., Oyedele, H., Fawole, S., Amele, A., & Maziya-Dixon, B. (2022). Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations. Elsevier.
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Cita Chicago Style (17a ed.)
Alamu, Emmanuel Oladeji, Michael Adesokan, W. Awoyale, H.A Oyedele, S. Fawole, A. Amele, y Busie Maziya-Dixon. Assessment of Biochemical, Cooking, Sensory and Textural Properties of the Boiled Food Product of White Yam (D. Rotundata) Genotypes Grown at Different Locations. Elsevier, 2022.
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Cita MLA (9a ed.)
Alamu, Emmanuel Oladeji, et al. Assessment of Biochemical, Cooking, Sensory and Textural Properties of the Boiled Food Product of White Yam (D. Rotundata) Genotypes Grown at Different Locations. Elsevier, 2022.
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