Amadi, Joy A.C. “Nutrient, Phytochemical and Sensory Evaluation of Biscuits Produced from Composite Flours of Wheat Enriched With Okra Pod”. Journal of Agriculture and Food Sciences 17, no. 1 (September 12, 2019): 65–78. Accessed August 22, 2026. https://www.ajol.info/index.php/jafs/article/view/189687.