Article · Journal · 2021

MORPHOLOGICAL AND CHEMICAL CHARACTERISTICS OF DIFFERENT CASSAVA VARIETIES IN RELATION TO THE QUALITY ATTRIBUTES OF THEIR GARI (ROASTED FERMENTED CASSAVA GRITS)

Journal of Microbiology Biotechnology and Food Sciences

Citations: 2from other works
Field-weighted impact: 0.381.00 is the world average for its field and year
Among its field: 70th percentileby citations, against works of its field and year
Authors: 2from 1 institution

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2 authors