UTAH-IHEANYICHUKWU, C.; AFAM-ANENE, O. C.; ASINOBI, C. O. Chemical evaluation of pastas produced from flour blends of wheat, African breadfruit, sprouted soybeans, unripe plantain and carrot juice. TROPICAL JOURNAL OF ENGINEERING, SCIENCE AND TECHNOLOGY, [S. l.], v. 2, n. 2, p. 117–129, 2024. Disponível em: http://tjest.org.ng/index.php/journal/article/view/149. Acesso em: 12 oct. 2025.