A., I. F.; O., A.; A., O. A. Proximate Composition of Two Varieties of African Yam Bean (sphenostylis sternocarpa) Seed Flour and Functional Properties of Their Protein Isolates. The International Journal of Science & Technoledge, [S. l.], v. 4, n. 3, 2016. Disponível em: http://internationaljournalcorner.com/index.php/theijst/article/view/123773. Acesso em: 30 jul. 2024.