Publication

Type of publication:Article
Entered by:
TitleAssessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations
Bibtex cite IDALAMU:2022g
Journal Heliyon
Year published 2022
Month December
Volume 8
Number 12: e11690
Pages 1-7
ISSN 2405-8440
Note SAHub; WAHub; Science Area NHH; BPB
URL https://doi.org/10.1016/j.heliyon.2022.e11690
DOI 10.1016/j.heliyon.2022.e11690
Peer Reviewed? Yes
In Thomson Index? Yes
Developing Country Author? No
Make Attachment Public? TRUE
Authors
Alamu, E. O.
Adesokan, M.
Awoyale, W.
Oyedele, H. A.
Fawole, S.
Asfaw, A.
Maziya-Dixon, B.
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Total mark: 5

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