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Autor:
Agu, K.C., Ikwuka, O.I., Umeoduagu, N.D., Victor-Aduloju A.T., Uwanta L.I., Ikenwa, B.O., Nwiyi, I.U., Chidubem-Nwachinemere, N.O., Nwosu, J.C., Okafor, I.J.
Cocoyam (Xanthomonas sagittifolium) is consumed by millions of people in the West African sub-region and in Nigeria in particular, regardless of ethnicity and socio-economic class. However, production and handling methods of cocoyam flour have not be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2659::da50c570c7608570568493db24636296
https://zenodo.org/record/8124037
https://zenodo.org/record/8124037
