UKPONG, S. E. .; NJOKU, H. O. .; IRE, F. S. . Quality evaluation of flour and biscuits produced from wheat and African Yam Bean Tempeh Flours. GSC Biological and Pharmaceutical Sciences, [S. l.], v. 17, n. 1, p. 124–132, 2021. DOI: 10.30574/gscbps.2021.17.1.0303. Disponível em: https://gsconlinepress.com/journals/index.php/gscbps/article/view/gscbps-2021-0303. Acesso em: 22 nov. 2024.