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 24, no. 1 (May 1, 2016): 46–51. Accessed July 22, 2026. https://ijt.oauife.edu.ng/index.php/ijt/article/view/24.