GBADAMOSI, S.O.; ENUJIUGHA, V.N.; ODEPIDAN, F.O. Chemical Composition And Functional Characteristics Of Wheat/African Oil Bean Flour Blends And Sensory Attributes Of Their Cookies. Ife Journal of Technology, [S. l.], v. 20, n. 2, p. 17–22, 2011. Disponível em: http://ijt.oauife.edu.ng/index.php/ijt/article/view/87. Acesso em: 11 oct. 2025.