[1]
“Effects of Boiling and Frying on Nutritional and Antioxidant Properties of Three Sweet Potato Cultivars (Ipomoea batatas L (Lam)) in North-Western Nigeria”, Nigerian J Biochem Molecul Biol, vol. 37, no. 2, pp. 104–110, Jul. 2022, Accessed: Oct. 20, 2025. [Online]. Available: https://www.nsbmb.org.ng/journals/index.php/njbmb/article/view/61