Omah, E.C., and G.I. Okafor. 2015. “Selected Functional Properties, Proximate Composition of Flours and Sensory Characteristics of Cookies from Wheat and Millet-Pigeon Pea Flour Blends”. Pakistan Journal of Nutrition 14 (9): 581–585. https://doi.org/10.3923/pjn.2015.581.585.