OLANIPEKUN, B. F.; OGUNLAKIN, G. O.; ALAGBE, R. SOME PROXIMATE, PHYSICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF BREAD PRODUCED FROM MIXES OF WHEAT, ACHA AND BAMBARA NUT FLOUR. LAUTECH Journal of Engineering and Technology, [S. l.], v. 8, n. 2, p. 57–64, 2014. Disponível em: https://laujet.com/index.php/laujet/article/view/129. Acesso em: 2 apr. 2025.