1.
Okoko JU, Alonge AF, Ngoddy PO. A review of rheological properties of high quality cassava flour (HQCF) composites. AZOJETE [Internet]. 2018Dec.1 [cited 2024May2];14(SP.i4):208-1. Available from: https://azojete.com.ng/index.php/azojete/article/view/267