APA (7th ed.) Citation

Bamidele, K. F., Abimbola, O. G., & Adeyemo, S. M. (2025). ASSESSMENT OF NUTRITIONAL AND ORGANOLEPTIC QUALITIES OF FERMENTED SMOKED CASSAVA (PUPURU) PRODUCED THROUGH LACTIC ACID BACTERIA FERMENTATION. Ife Journal of Science, 27(2), 421. https://doi.org/10.4314/ijs.v27i2.12

Chicago Style (17th ed.) Citation

Bamidele, K. F., O. G. Abimbola, and S. M. Adeyemo. "ASSESSMENT OF NUTRITIONAL AND ORGANOLEPTIC QUALITIES OF FERMENTED SMOKED CASSAVA (PUPURU) PRODUCED THROUGH LACTIC ACID BACTERIA FERMENTATION." Ife Journal of Science 27, no. 2 (2025): 421. https://doi.org/10.4314/ijs.v27i2.12.

MLA (9th ed.) Citation

Bamidele, K. F., et al. "ASSESSMENT OF NUTRITIONAL AND ORGANOLEPTIC QUALITIES OF FERMENTED SMOKED CASSAVA (PUPURU) PRODUCED THROUGH LACTIC ACID BACTERIA FERMENTATION." Ife Journal of Science, vol. 27, no. 2, 2025, p. 421, https://doi.org/10.4314/ijs.v27i2.12.