Awoyale, W., Abass, A., Alamu, E. O., Maziya-Dixon, B., & Amaza, P. (2017). Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots. Nigerian Institute of Food Science and Technology.
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Cita Chicago Style (17a ed.)
Awoyale, W., A. Abass, Emmanuel Oladeji Alamu, Busie Maziya-Dixon, y P. Amaza. Consumer's Acceptability and Willingness-to-pay for Composite Bread Baked with High Quality Cassava Flour from Yellow-fleshed Cassava Roots. Nigerian Institute of Food Science and Technology, 2017.
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Cita MLA (9a ed.)
Awoyale, W., et al. Consumer's Acceptability and Willingness-to-pay for Composite Bread Baked with High Quality Cassava Flour from Yellow-fleshed Cassava Roots. Nigerian Institute of Food Science and Technology, 2017.
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