Biophysical and textural attributes as selection indices for replacing the adopted cassava variety with the improved genotype to produce fufu

Wasiu Awoyale, Wasiu Awoyale, Busie Maziya-Dixon, Hakeem Oyedele, Michael Adesokan, Emmanuel O. Alamu

Open source

DOI: 10.3389/fsufs.2023.1272724
Published: 11
Container: Frontiers in Sustainable Food Systems
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3389/fsufs.2023.1272724,
  title = {Biophysical and textural attributes as selection indices for replacing the adopted cassava variety with the improved genotype to produce fufu},
  author = {Wasiu Awoyale and Wasiu Awoyale and Busie Maziya-Dixon and Hakeem Oyedele and Michael Adesokan and Emmanuel O. Alamu},
  year = {2023},
  journal = {Frontiers in Sustainable Food Systems},
  doi = {10.3389/fsufs.2023.1272724},
  url = {https://doi.org/10.3389/fsufs.2023.1272724}
}

RIS

TY  - JOUR
TI  - Biophysical and textural attributes as selection indices for replacing the adopted cassava variety with the improved genotype to produce fufu
AU  - Wasiu Awoyale
AU  - Wasiu Awoyale
AU  - Busie Maziya-Dixon
AU  - Hakeem Oyedele
AU  - Michael Adesokan
AU  - Emmanuel O. Alamu
PY  - 2023
JO  - Frontiers in Sustainable Food Systems
DO  - 10.3389/fsufs.2023.1272724
UR  - https://doi.org/10.3389/fsufs.2023.1272724
ER  -

APA

Awoyale, W., Awoyale, W., Maziya-Dixon, B., Oyedele, H., Adesokan, M., & Alamu, E. O. (2023). Biophysical and textural attributes as selection indices for replacing the adopted cassava variety with the improved genotype to produce fufu. Frontiers in Sustainable Food Systems. https://doi.org/10.3389/fsufs.2023.1272724

Source records

doaj · retrieved 2026-09-25T11:25:47.665Z