@ARTICLE {AWOYALE:2019a, title = {Assessment of the nutritional composition, physical properties and sensory quality of composite bread baked with high-quality cassava flour from biofortified and white- fleshed cassava roots}, author = {Awoyale, W. and Abass, A. and Amaza, P. * and Oluwasoga, O. and Nwaoliwe, G. }, journal = {Preprints}, year = {2019}, pages = {1--30}, note = {WAHub; EAHub; Science Area; SSAB; RTB; Cassava; Posted 25 June 2019; This version is not peer-reviewed}, url = {https://www.preprints.org/manuscript/201906.0246/v1}, doi = {10.20944/preprints201906.0246.v1}, }