(2025). Improving the Physicochemical and Sensory Characteristics of Plantain “Konkondé” towards Adding Value to Traditional Products. Journal of Food Research.
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Chicago Style (17th ed.) Citation
"Improving the Physicochemical and Sensory Characteristics of Plantain “Konkondé” Towards Adding Value to Traditional Products."
Journal of Food Research 2025.
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MLA (9th ed.) Citation
"Improving the Physicochemical and Sensory Characteristics of Plantain “Konkondé” Towards Adding Value to Traditional Products."
Journal of Food Research, 2025.
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Warning: These citations may not always be 100% accurate.