Dada, T. A., Barber, L. I., Ngoma, L., & Mwanza, M. (2017). Formulation, sensory evaluation, proximate composition and storage stability of cassava strips produced from the composite flour of cassava and cowpea. Food Sci Nutr.
Citação norma ChicagoDada, Toluwase A., Lucretia I. Barber, Lubanza Ngoma, and Mulunda Mwanza. "Formulation, Sensory Evaluation, Proximate Composition and Storage Stability of Cassava Strips Produced From the Composite Flour of Cassava and Cowpea." Food Sci Nutr 2017.
Citação norma MLADada, Toluwase A., Lucretia I. Barber, Lubanza Ngoma, and Mulunda Mwanza. "Formulation, Sensory Evaluation, Proximate Composition and Storage Stability of Cassava Strips Produced From the Composite Flour of Cassava and Cowpea." Food Sci Nutr 2017.