“Functional properties of amylopectin and amylose fractions isolated from bambarra groundnut (Voandzeia subterranean) starch ” (2011) Frontiers of Agriculture and Food Technology, 2(1), pp. 106–111. Available at: https://kevinpage.org/index.php/FAFT/article/view/1012 (Accessed: 28 October 2026).