@ARTICLE {OSUNBADE:2025, title = {Investigating the relationship between cooking time, dry matter and sensory attributes of boiled cassava}, author = {Osunbade, A. O. and Alamu, E. O. and Awoyale, W. and Adesokan, M. and Nwaoliwe, G. and Akinwande, B. * and Adejuyitan, A. * and Lungaho, M. and Maziya-Dixon, B. }, journal = {African Journal of Food, Agriculture, Nutrition and Development}, year = {2025}, volume = {25}, number = {2}, pages = {25827--25845}, issn = {1684-5358}, note = {SAHub; WAHub; Science Area NHH; RTB; Cassava; Published 04 March 2025}, url = {https://doi.org/10.18697/ajfand.139.25425}, doi = {10.18697/ajfand.139.25425}, }