IKUJEUNLOLA, A.V. High Nutrient Dense Gluten Free Pasta from Quality Protein Maize, Sorghum and Water Melon Seeds Flour: Chemical Composition, in Vitro Protein Digestibility and Sensor Properties. Ife Journal of Technology, [S. l.], v. 24, n. 1, p. 46–51, 2016. Disponível em: https://ijt.oauife.edu.ng/index.php/ijt/article/view/24. Acesso em: 14 may. 2026.