CHINMA, C.; SALIU, T.; ABU, J.; BABA, I. Physical, sensory and chemical properties of bread prepared from wheat and vitamin A enriched cassava flour blends containing cissus gum. Nigerian Journal of Nutritional Sciences, [S. l.], v. 35, n. 2, p. 52–59, 2018. DOI: 10.4314/njns.v35i2. Disponível em: https://www.ajol.info/index.php/njns/article/view/166517. Acesso em: 14 oct. 2026.