A., I. F., O., A. and A., O. A. (2016) “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, 4(3). Available at: http://internationaljournalcorner.com/index.php/theijst/article/view/123773 (Accessed: 30 July 2024).