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Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties
Research article (International Journal of Food Properties, 2022) · cited 15× · AI/ML
Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties
Summary
Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties is a scholarly article[1].
Key Facts
Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties. Retrieved May 24, 2026, from https://4ort.xyz/entity/correlation-of-the-quality-attributes-of-fufu-flour-and-the-sensory-and-instrumental-texture-profiles-of-the-cooked-doug
MLA“Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/correlation-of-the-quality-attributes-of-fufu-flour-and-the-sensory-and-instrumental-texture-profiles-of-the-cooked-doug.
BibTeX@misc{4ortxyz_correlation-of-the-quality-attributes-of-fufu-flour-and-the-sensory-and-instrumental-texture-profiles-of-the-cooked-doug_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties}}, year = {2026}, url = {https://4ort.xyz/entity/correlation-of-the-quality-attributes-of-fufu-flour-and-the-sensory-and-instrumental-texture-profiles-of-the-cooked-doug}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties — https://4ort.xyz/entity/correlation-of-the-quality-attributes-of-fufu-flour-and-the-sensory-and-instrumental-texture-profiles-of-the-cooked-doug (retrieved 2026-05-24)
