MOONKAM, K. Effect of wild yam root preparation on physiochemical properties of ready-to-use wild yam flour. Journal of Science and Agricultural Technology, [S. l.], v. 2, n. 1, p. 15–20, 2021. DOI: 10.14456/jsat.2021.3. Disponível em: https://ph02.tci-thaijo.org/index.php/JSAT/article/view/243849. Acesso em: 29 mar. 2024.