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.
Successfully copied to clipboard
Copying to clipboard failed
Chicago Style (17th ed.) Citation
Awoyale, W., A. Abass, Emmanuel Oladeji Alamu, Busie Maziya-Dixon, and 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.
Successfully copied to clipboard
Copying to clipboard failed
MLA (9th ed.) Citation
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.
Successfully copied to clipboard
Copying to clipboard failed
Warning: These citations may not always be 100% accurate.