@ARTICLE {AWOYALE:2021, title = {Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods}, author = {Awoyale, W. and Oyedele, H. A. and Adenitan, A. A. and Alamu, E. O. and Maziya-Dixon, B. }, journal = {Cogent Food & Agriculture}, year = {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}, }