OTUNOLA, F. T.; ADE-OMOWAYE, B. I. O.; AKANJI, A. S. QUALITY EVALUATION OF HARD DOUGH BISCUIT PRODUCED FROM FERMENTED BAMBARA GROUNDNUT TEMPEH AND WHEAT FLOUR MIXES. LAUTECH Journal of Engineering and Technology, [S. l.], v. 4, n. 1, p. 21–26, 2007. Disponível em: https://laujet.com/index.php/laujet/article/view/186. Acesso em: 2 apr. 2025.