NGWU, Elizabeth; ABURIME, Lilian; ANI, Peace. Effect of processing methods on the proximate composition of African yam bean (Sphenostylis stenocarpa) flours and sensory characteristics of their gruels. International Journal of Basic and Applied Sciences, [S. l.], v. 3, n. 3, p. 285–290, 2014. DOI: 10.14419/ijbas.v3i3.2927. Disponível em: https://sciencepubco.com/index.php/ijbas/article/view/2927.. Acesso em: 24 nov. 2024.