WASET
    P. N. Okeke and  J. N. Chikwendu,  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.   journal   = {International Journal of Nutrition and Food Engineering}, [online]. World Academy of Science, Engineering and Technology.
    August 2015, vol. 100(4). 431 - 438
    [viewed 19 April 2024]. Available from: https://publications.waset.org/pdf/10005397.