| Type of publication: | Article |
| Entered by: | |
| Title | Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods |
| Bibtex cite ID | AWOYALE:2021 |
| Journal | Cogent Food & Agriculture |
| Year published | 2021 |
| Volume | 7 |
| Number | 1: 1883827 |
| Pages | 1-24 |
| ISSN | 2331-1932 |
| Note | WAHub; SAHub; Science Area; NHH; RTB; Gari; Cassava; Published online 17 Feb 2021 |
| URL | https://doi.org/10.1080/23311932.2021.1883827 |
| DOI | 10.1080/23311932.2021.1883827 |
| Peer Reviewed? | Yes |
| In Thomson Index? | Yes |
| Developing Country Author? | No |
| Make Attachment Public? | TRUE |
| Authors | |
Topics
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| BibTeX | BibTeX |
| RIS | RIS |
| Total mark: | 5 |
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