Publication

Type of publication:Article
Entered by:
TitleRelationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)
Bibtex cite IDAWOYALE:2021b
Journal Journal of Food Processing and Preservation
Year published 2021
Number -: e16115
Pages 1-14
ISSN 0145-8892
Note WAHub; SAHub; Science Area NHH; RTB; Cassava; (gari); First published 27 October 2021
URL https://doi.org/10.1111/jfpp.16115
DOI 10.1111/jfpp.16115
Peer Reviewed? Yes
In Thomson Index? Yes
Developing Country Author? No
Make Attachment Public? TRUE
Authors
Awoyale, W.
Oyedele, H. A.
Adenitan, A. A.
Adesokan, M.
Alamu, E. O.
Maziya-Dixon, B.
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Total mark: 5

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