Williams-Ngegba, M., Onabanjo, O., Anthony, N., Alamu, E., Maziya-Dixon, B., & Oguntona, E. (2024). Variations in micronutrient concentrations and retentions in fufu made from yellow-fleshed cassava as a function of genotype and processing methods. Frontiers Media.
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Chicago Style (17th ed.) Citation
Williams-Ngegba, M.S.E, O.O Onabanjo, N.M Anthony, E.O Alamu, B. Maziya-Dixon, and E.B Oguntona. Variations in Micronutrient Concentrations and Retentions in Fufu Made from Yellow-fleshed Cassava as a Function of Genotype and Processing Methods. Frontiers Media, 2024.
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MLA (9th ed.) Citation
Williams-Ngegba, M.S.E, et al. Variations in Micronutrient Concentrations and Retentions in Fufu Made from Yellow-fleshed Cassava as a Function of Genotype and Processing Methods. Frontiers Media, 2024.
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Warning: These citations may not always be 100% accurate.