[1]
“Effects of traditional processing techniques on nutritional quality and sensory acceptability of value-added products made from cowpea (Vigna unguiculata L. walp.) produced in Ethiopia”, Nor. Afr. J. Food Nutr. Res., vol. 8, no. 17, pp. 32–43, Feb. 2024, doi: 10.51745/najfnr.8.17.32-43.