J. I. Okoye, J. I. Nwodo, and S. I. Eze. “Evaluation of Nutritional Quality and Organoleptic Properties of Soy-Poundo Yam Flour”. Archives of Current Research International 24, no. 4 (March 18, 2024): 71–82. Accessed September 21, 2025. https://journalacri.com/index.php/ACRI/article/view/661.