@ARTICLE {ABASS:2022, title = {Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes}, author = {Abass, A. and Awoyale, W. and Ogundapo, A. T. and Oluwasoga, O. and Nwaoliwe, G. and Oyelekan, J. and Olarinde, L. *}, journal = {Journal of Food Processing and Preservation}, year = {2022}, volume = {46}, number = {3: e16350}, pages = {1--19}, issn = {0145-8892}, note = {EAHub; WAHub; Science Area SSAB; RTB; Cassava; First published 09 January 2022}, url = {https://doi.org/10.1111/jfpp.16350}, doi = {10.1111/jfpp.16350}, }