1. Effect of variety and processing method on functional properties of traditional sweet potato flour ("elubo") and sensory acceptability of cooked paste ("amala"). Issue 6 (7th August 2014) Authors: Fetuga, Ganiyat; Tomlins, Keith; Henshaw, Folake; Idowu, Michael Journal: Food science & nutrition Issue: Volume 2:Issue 6(2014:Nov.) Page Start: 682 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗