ERUTEYA, Onoriode C.; IWUJI, Esther U. Sensory Attributes of Soups Prepared with Wet, Micro-Waved and Dried ‘Ogiri’ Produced from Ricinus communis. Pakistan Journal of Nutrition, Pakistan, v. 19, n. 11, 12, p. 513–516, 2020. DOI: 10.3923/pjn.2020.513.516. Disponível em: https://pjnonline.org/pjn/article/view/2889. Acesso em: 6 sep. 2025.