ALABI, D. L. (2021). EFFECT OF PROCESSING METHODS ON CONSUMERS’ ACCEPTABILITY OF VITAMIN A BIOFORTIFIED CASSAVA GRANULATED FOOD PRODUCT (GARI). The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)ALABI, D. L. EFFECT OF PROCESSING METHODS ON CONSUMERS’ ACCEPTABILITY OF VITAMIN A BIOFORTIFIED CASSAVA GRANULATED FOOD PRODUCT (GARI). The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria, 2021.
توثيق جمعية اللغة المعاصرة MLA (الإصدار التاسع)ALABI, D. L. EFFECT OF PROCESSING METHODS ON CONSUMERS’ ACCEPTABILITY OF VITAMIN A BIOFORTIFIED CASSAVA GRANULATED FOOD PRODUCT (GARI). The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria, 2021.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.