Publication

Type of publication:Article
Entered by:
TitleComparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari
Bibtex cite IDAWOYALE:2021a
Journal Journal of Culinary Science & Technology
Year published 2021
Pages 1-17
ISSN 1542-8052
Note WAHub; SAHub; Science Area NHH; RTB; Cassava (Gari); Published online 27 Jul 2021
URL https://doi.org/10.1080/15428052.2021.1955792
DOI 10.1080/15428052.2021.1955792
Peer Reviewed? Yes
In Thomson Index? Yes
Developing Country Author? No
Make Attachment Public? FALSE
Authors
Awoyale, W.
Oyedele, H. A.
Adenitan, A. A.
Alamu, E. O.
Maziya-Dixon, B.
Topics
Top
BibTeXBibTeX
RISRIS
Total mark: 5

[Add a new note...]