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Okeke, P. , Chikwendu, J.. "Effects of Varying Fermentation Periods on the Chemical Composition of African Yam Bean (Sphenostylis stenocarpa) and Acha (Digitaria exilis) Flour Blends and Sensory Properties of Their Products". World Academy of Science, Engineering and Technology, Open Science Index 100, International Journal of Nutrition and Food Engineering, (2015), 9(4), 431 - 438.