OKORIE, S.U. Chemical Composition of Artocarpus communis (Breadfruit) Seed flour as Affected by Processing (Boiling and Roasting). Pakistan Journal of Nutrition, Pakistan, v. 9, n. 5, p. 419–421, 2010. DOI: 10.3923/pjn.2010.419.421. Disponível em: https://pjnonline.org/pjn/article/view/1192. Acesso em: 5 sep. 2025.