GUTEMA, T.; TOLESA, G. N. . The Effects of traditional processing techniques on nutritional quality and sensory acceptability of value-added products made from cowpea (Vigna unguiculata L. walp.) produced in Ethiopia. The North African Journal of Food and Nutrition Research, [S. l.], v. 8, n. 17, p. 32–43, 2024. DOI: 10.51745/najfnr.8.17.32-43. Disponível em: https://najfnr.com/home/article/view/336. Acesso em: 18 may. 2024.