OLARENWAJU, B. J.; JESUFEMI, O. E.; OYEDUNNI, E. O.; MICHEAL, A. O.; ADEMOLA, A. D. Effect of processing methods on functional, pasting properties of flours and sensory evaluation of “Amala” made from different yam cultivars. GSC Advanced Research and Reviews, [S. l.], v. 7, n. 1, p. 123–132, 2021. DOI: 10.30574/gscarr.2021.7.1.0006. Disponível em: https://gsconlinepress.com/journals/index.php/gscarr/article/view/gscarr-2020-0006. Acesso em: 7 aug. 2024.