Ayetigbo, O.; Latif, S.; Abass, A.; Müller, J.
Comparing Characteristics of Root, Flour and Starch of Biofortified Yellow-Flesh and White-Flesh Cassava Variants, and Sustainability Considerations: A Review. Sustainability 2018, 10, 3089.
https://doi.org/10.3390/su10093089
AMA Style
Ayetigbo O, Latif S, Abass A, Müller J.
Comparing Characteristics of Root, Flour and Starch of Biofortified Yellow-Flesh and White-Flesh Cassava Variants, and Sustainability Considerations: A Review. Sustainability. 2018; 10(9):3089.
https://doi.org/10.3390/su10093089
Chicago/Turabian Style
Ayetigbo, Oluwatoyin, Sajid Latif, Adebayo Abass, and Joachim Müller.
2018. "Comparing Characteristics of Root, Flour and Starch of Biofortified Yellow-Flesh and White-Flesh Cassava Variants, and Sustainability Considerations: A Review" Sustainability 10, no. 9: 3089.
https://doi.org/10.3390/su10093089
APA Style
Ayetigbo, O., Latif, S., Abass, A., & Müller, J.
(2018). Comparing Characteristics of Root, Flour and Starch of Biofortified Yellow-Flesh and White-Flesh Cassava Variants, and Sustainability Considerations: A Review. Sustainability, 10(9), 3089.
https://doi.org/10.3390/su10093089