Osunbade, A., Alamu, E., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B., . . . Maziya-Dixon, B. (2025). Investigating the relationship between cooking time, dry matter and sensory attributes of boiled cassava.
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Chicago Style (17th ed.) Citation
Osunbade, A.O, E.O Alamu, W. Awoyale, M. Adesokan, G. Nwaoliwe, B. Akinwande, A. Adejuyitan, M. Lungaho, and B. Maziya-Dixon. Investigating the Relationship Between Cooking Time, Dry Matter and Sensory Attributes of Boiled Cassava. 2025.
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MLA (9th ed.) Citation
Osunbade, A.O, et al. Investigating the Relationship Between Cooking Time, Dry Matter and Sensory Attributes of Boiled Cassava. 2025.
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Warning: These citations may not always be 100% accurate.