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