Cite
MLA Citation
Gbemileke M. Olapade et al.. “Physicochemical, thermal, and functional properties of gari (fermented‐cassava product) enriched with cowpea hull at different stages of production.” Food bioengineering, vol. 2, no. 1, n.d., pp. 42–52. http://access.bl.uk/ark:/81055/vdc_100181747526.0x000001