VIOLA, O. U.; CHIOMA, O. E.; PEPETUAUKWUOMA, U. . ENHANCING THE USE OF PROCESSED COCOYAM FLOUR AS A THICKENER FOR TRADITIONAL SOUPS TO PROMOTE FOOD SECURITY, MEET GLOBAL CONSUMER DEMANDS, AND SUPPORT SUSTAINABLE ECONOMIC GROWTH FOR FAMILIES. BW Academic Journal, [S. l.], 2025. Disponível em: https://mail.bwjournal.org/index.php/bsjournal/article/view/2622. Acesso em: 19 apr. 2026.