Nwosu, J.N., N.C. Onuegbu, N.O. Kabuo, and M.O. Okeke. “The Effect of Steeping With Chemicals (Alum and Trona) on the Proximate and Functional Properties of Pigeon Pea (Cajanus Cajan) Flour”. Pakistan Journal of Nutrition 9, no. 8 (July 15, 2010): 762–768. Accessed September 11, 2025. https://pjnonline.org/pjn/article/view/1262.