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Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa). (n.d.). UniProjects. https://uniprojects.net/project-materials/influence-of-processing-methods-on-the-protein-and-cyanide-content-of-african-yam-bean-sphenostylis-stenocarpa-2/

MLA

“Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa).” UniProjects, https://uniprojects.net/project-materials/influence-of-processing-methods-on-the-protein-and-cyanide-content-of-african-yam-bean-sphenostylis-stenocarpa-2/. Accessed 21 September 2024.

Chicago

“Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa).” UniProjects, Accessed September 21, 2024. https://uniprojects.net/project-materials/influence-of-processing-methods-on-the-protein-and-cyanide-content-of-african-yam-bean-sphenostylis-stenocarpa-2/

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