ACHI, O.K.; AKOMAS, N.S. Comparative Assessment of Fermentation Techniques in the Processing of Fufu, a Traditional Fermented Cassava Product. Pakistan Journal of Nutrition, [S. l.], v. 5, n. 3, p. 224–229, 2006. DOI: 10.3923/pjn.2006.224.229. Disponível em: https://pjnonline.org/pjn/article/view/342. Acesso em: 1 jul. 2025.