Biophysical and textural attributes as selection indices for replacing the adopted cassava variety with the improved genotype to produce fufu
- DOI
- 10.3389/fsufs.2023.1272724
- Published
- 2023-11-27
- Container
- Frontiers in Sustainable Food Systems
- Publisher
- Frontiers Media SA
- Open access
- unknown
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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 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 - 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., 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
- crossref · retrieved 2026-11-10T10:41:39.401Z