Omah, E.C., and G.I. Okafor. “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, no. 9 (August 15, 2015): 581–585. Accessed August 26, 2025. https://pjnonline.org/pjn/article/view/2187.