Pagli, D. (2018). Physico-Chemical and Organoleptic properties of flour and fufu processed from cassava varities. Afribary. Retrieved from https://track.afribary.com/works/physico-chemical-and-organoleptic-properties-of-flour-and-fufu-processed-from-cassava-varities-9299
Pagli, Don "Physico-Chemical and Organoleptic properties of flour and fufu processed from cassava varities" Afribary. Afribary, 29 Jan. 2018, https://track.afribary.com/works/physico-chemical-and-organoleptic-properties-of-flour-and-fufu-processed-from-cassava-varities-9299. Accessed 24 Dec. 2024.
Pagli, Don . "Physico-Chemical and Organoleptic properties of flour and fufu processed from cassava varities". Afribary, Afribary, 29 Jan. 2018. Web. 24 Dec. 2024. < https://track.afribary.com/works/physico-chemical-and-organoleptic-properties-of-flour-and-fufu-processed-from-cassava-varities-9299 >.
Pagli, Don . "Physico-Chemical and Organoleptic properties of flour and fufu processed from cassava varities" Afribary (2018). Accessed December 24, 2024. https://track.afribary.com/works/physico-chemical-and-organoleptic-properties-of-flour-and-fufu-processed-from-cassava-varities-9299