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| Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes, Abass, A., Awoyale, W., Ogundapo, A. T., Oluwasoga, O., Nwaoliwe, G., Oyelekan, J. and Olarinde, L.*, in: Journal of Food Processing and Preservation, volume 46, number 3: e16350, pages 1-19, ISSN 0145-8892, 2022. [DOI] |
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