Gbadamosi, S., Ige, M. and Fawale, S. (2016) “Physico-Chemical and Antioxidant Properties of Fermented Kariya (Hildergardia Barteri) Seed Flour”, Ife Journal of Technology, 24(1), pp. 18–25. Available at: http://ijt.oauife.edu.ng/index.php/ijt/article/view/19 (Accessed: 11 October 2025).