[1]
D.I., E. et al. 2014. Nutritional and Physicochemical Properties of Wheat (Triticum vulgare), Cassava (Manihot esculenta) and Sweet Potato (Ipomoea batatas) Flours. Pakistan Journal of Nutrition. 13, 8 (Jul. 2014), 439–445. DOI:https://doi.org/10.3923/pjn.2014.439.445.