Improvement of the Nutritional Quality of African Yam Bean (Sphenostylis senocarpa) by a Combination of Domestic Processing and Traditional Cooking Methods

Manuscript Number2023/AFSJ/102092
JournalAsian Food Science Journal

Authors

E. F. Okpalanma, E. S. Ukpong, C. C. Ezegbe, C. O. Chude

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