APA (7th ed.) Citation

Babatuyi, C. Y., Boboye, E. B., & Fagbemi, T. N. Development of odorless cassava-based ‘fufu’ with mixed starter cultures through a fermentation process and characterization of its functional, chemical properties and sensory qualities. Springer.

Chicago Style (17th ed.) Citation

Babatuyi, Catherine Yemisi, Esther Bola Boboye, and Tayo Nathaniel Fagbemi. Development of Odorless Cassava-based ‘fufu’ with Mixed Starter Cultures Through a Fermentation Process and Characterization of Its Functional, Chemical Properties and Sensory Qualities. Springer.

MLA (9th ed.) Citation

Babatuyi, Catherine Yemisi, et al. Development of Odorless Cassava-based ‘fufu’ with Mixed Starter Cultures Through a Fermentation Process and Characterization of Its Functional, Chemical Properties and Sensory Qualities. Springer.