Ogbo, F. C., and E. N. Okafor. “A NOTE ON THE LOSS OF RESISTANT STARCH FROM CASSAVA DURING TRADITIONAL PROCESSING INTO FOOD ”. The Bioscientist Journal, Vol. 4, no. 1, May 2016, pp. 13-20, https://bioscientistjournal.com/index.php/The_Bioscientist/article/view/33.