Cita APA (7a ed.)

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.

Cita Chicago Style (17a ed.)

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.

Cita MLA (9a ed.)

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.