@ARTICLE {AWOYALE:2021a, title = {Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari}, author = {Awoyale, W. and Oyedele, H. A. and Adenitan, A. A. and Alamu, E. O. and Maziya-Dixon, B. }, journal = {Journal of Culinary Science & Technology}, year = {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}, }