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| Type of publication: | Article |
| Entered by: | |
| Title | Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations |
| Bibtex cite ID | ALAMU:2022g |
| Journal | Heliyon |
| Year published | 2022 |
| Month | December |
| Volume | 8 |
| Number | 12: e11690 |
| Pages | 1-7 |
| ISSN | 2405-8440 |
| Note | SAHub; WAHub; Science Area NHH; BPB |
| URL | https://doi.org/10.1016/j.heliyon.2022.e11690 |
| DOI | 10.1016/j.heliyon.2022.e11690 |
| 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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