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. [Internet]. 2024 Feb. 20 [cited 2026 Apr. 4];8(17):32-43. Available from: https://www.ojs.ktobah.com/home/article/view/336