@ARTICLE {AWOYALE:2021b, title = {Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)}, author = {Awoyale, W. and Oyedele, H. A. and Adenitan, A. A. and Adesokan, M. and Alamu, E. O. and Maziya-Dixon, B. }, journal = {Journal of Food Processing and Preservation}, year = {2021}, number = {-: e16115}, pages = {1--14}, issn = {0145-8892}, note = {WAHub; SAHub; Science Area NHH; RTB; Cassava; (gari); First published 27 October 2021}, url = {https://doi.org/10.1111/jfpp.16115}, doi = {10.1111/jfpp.16115}, }