@ARTICLE {AWOYALE:2022, 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}, author = {Awoyale, W. and Oyedele, H. A. and Adenitan, A. A. and Adesokan, M. and Alamu, E. O. and Maziya-Dixon, B. }, journal = {International Journal of Food Properties}, year = {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}, }