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.
Chicago Style aipamenaALABI, 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.
MLA aipamenaALABI, 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.
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