@ARTICLE {MAZIYADIXON:2017a, title = {Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties}, author = {Maziya-Dixon, B. and Alamu, E. O. and Wireko-Manu, F. D. * and Asiedu, R. }, journal = {Food Science & Nutrition}, year = {2017}, volume = {5}, number = {3}, pages = {662--668}, issn = {2048-7177}, note = {WAHub; SAHub; RTB; Yam; CRP4 A4NH; First published 5 December 2016}, doi = {10.1002/fsn3.445}, }