Open Science Research Excellence
Okeke, P. , Chikwendu, J.. "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". World Academy of Science, Engineering and Technology, International Science Index 100, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering (2015), 9(4), 431 - 438.