African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12488

Full Length Research Paper

Descriptive sensory evaluation of “gari” produced from fermentation of cassava using some selected Rhizopus species

Osunbade, O. A.
  • Osunbade, O. A.
  • Department of Food Science and Engineering, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso. Nigeria.
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Adejuyitan J. A.
  • Adejuyitan J. A.
  • Department of Food Science and Engineering, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso. Nigeria.
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  •  Received: 16 June 2019
  •  Accepted: 23 August 2019
  •  Published: 30 April 2020

How to cite this article

APA /
Osunbade, O. A., & Adejuyitan, J. A. (2020). Descriptive sensory evaluation of “gari” produced from fermentation of cassava using some selected Rhizopus species. African Journal of Biotechnology , 19(4), 215-222.
Chicago /
Osunbade, O. A. and Adejuyitan J. A.. "Descriptive sensory evaluation of “gari” produced from fermentation of cassava using some selected Rhizopus species." African Journal of Biotechnology 19, no. 4 (2020): 215-222.
MLA /
Osunbade, O. A. and Adejuyitan J. A.. "Descriptive sensory evaluation of “gari” produced from fermentation of cassava using some selected Rhizopus species." African Journal of Biotechnology 19.4 (2020): 215-222.
DOI /
https://doi.org/10.5897/AJB2019.16892
URL /
https://academicjournals.org/journal/AJB/article-abstract/9E9CA5163508

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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