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Cita APA (7a ed.)
Awoyale, W., Olatoye, K. K., & Maziya-Dixon, B. (2023). Cassava Pectin and Textural Attributes of Cooked gari (<em>eba</em>) and fufu Dough. IntechOpen. https://doi.org/10.5772/intechopen.109580
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Cita Chicago Style (17a ed.)
Awoyale, Wasiu, Kazeem K. Olatoye, y Busie Maziya-Dixon. Cassava Pectin and Textural Attributes of Cooked Gari (<em>eba</em>) and Fufu Dough. IntechOpen, 2023. https://doi.org/10.5772/intechopen.109580.
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Cita MLA (9a ed.)
Awoyale, Wasiu, et al. Cassava Pectin and Textural Attributes of Cooked Gari (<em>eba</em>) and Fufu Dough. IntechOpen, 2023. https://doi.org/10.5772/intechopen.109580.
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