NWOKOCHA, L.M.; UGBOMOIKO, J.O. Effect of Parboiling on the Composition and Physicochemical Properties of Treculia africana Seed Flours. Pakistan Journal of Nutrition, [S. l.], v. 7, n. 2, p. 317–320, 2008. DOI: 10.3923/pjn.2008.317.320. Disponível em: https://pjnonline.org/pjn/article/view/640. Acesso em: 8 jul. 2025.