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APA Citation
Ahaotu, N. N., Anyogu, A., Obioha, P., Aririatu, L., Ibekwe, V. I., Oranusi, S., Sutherland, J. P., & Ouoba, L. I. I. (n.d.). influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri. Food microbiology, 66, 165–172. http://access.bl.uk/ark:/81055/vdc_100047026529.0x000043