Quality evaluation and functional properties of Kokoro produced from maize and African yam bean flour blends. Agriculture, Food, and Natural Resources Journal, [S. l.], v. 4, n. 1, p. 233–241, 2025. DOI: 10.5281/zenodo.15222718. Disponível em: https://journals.unizik.edu.ng/afnrj/article/view/5896. Acesso em: 24 apr. 2025.