| Type of publication: | Article |
| Entered by: | |
| Title | Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari |
| Bibtex cite ID | AWOYALE:2021a |
| Journal | Journal of Culinary Science & Technology |
| Year published | 2021 |
| Pages | 1-17 |
| ISSN | 1542-8052 |
| Note | WAHub; SAHub; Science Area NHH; RTB; Cassava (Gari); Published online 27 Jul 2021 |
| URL | https://doi.org/10.1080/15428052.2021.1955792 |
| DOI | 10.1080/15428052.2021.1955792 |
| Peer Reviewed? | Yes |
| In Thomson Index? | Yes |
| Developing Country Author? | No |
| Make Attachment Public? | FALSE |
| Authors | |
Topics
| |
| BibTeX | BibTeX |
| RIS | RIS |
| Total mark: | 5 |
[Add a new note...] |