OMAH, E.C.; OKAFOR, G.I. Selected Functional Properties, Proximate Composition of Flours and Sensory Characteristics of Cookies from Wheat and Millet-Pigeon Pea Flour Blends. Pakistan Journal of Nutrition, Pakistan, v. 14, n. 9, p. 581–585, 2015. DOI: 10.3923/pjn.2015.581.585. Disponível em: https://pjnonline.org/pjn/article/view/2187. Acesso em: 26 aug. 2025.