| Type of publication: | Article |
| Entered by: | |
| Title | Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties |
| Bibtex cite ID | AWOYALE:2022 |
| Journal | International Journal of Food Properties |
| Year published | 2022 |
| Volume | 25 |
| Number | 1 |
| Pages | 326-343 |
| ISSN | 1094-2912 |
| Note | WAHub; SAHub; Science Area; NHH; RTB; Cassava; Published online 17 Feb 2022 |
| URL | https://doi.org/10.1080/10942912.2022.2026955 |
| DOI | 10.1080/10942912.2022.2026955 |
| 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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