OKON, U. E. . Effect of extrusion process parameters on the overall acceptability of snacks produced from aerial yam and soybean flour mixture. Agriculture and Food Sciences Research, [S. l.], v. 12, n. 1, p. 19–24, 2025. DOI: 10.20448/aesr.v12i1.6555. Disponível em: http://asianonlinejournals.com/index.php/AESR/article/view/6555. Acesso em: 19 apr. 2025.