Publication
| Type of publication: | Article | ||||||
| Entered by: | |||||||
| Title | Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties | ||||||
| Bibtex cite ID | AWOYALE:2022 | ||||||
| Journal | International Journal of Food Properties | ||||||
| Year published | 2022 | ||||||
| Volume | 25 | ||||||
| Number | 1 | ||||||
| Pages | 326-343 | ||||||
| ISSN | 1094-2912 | ||||||
| Note | WAHub; SAHub; Science Area; NHH; RTB; Cassava; Published online 17 Feb 2022 | ||||||
| URL | https://doi.org/10.1080/10942912.2022.2026955 | ||||||
| DOI | 10.1080/10942912.2022.2026955 | ||||||
| Peer Reviewed? | Yes | ||||||
| In Thomson Index? | Yes | ||||||
| Developing Country Author? | No | ||||||
| Make Attachment Public? | TRUE | ||||||
| Authors |
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| Topics | |||||||
| BibTeX | BibTeX | ||||||
| RIS | RIS | ||||||
| Total mark: | 5 | ||||||
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