« Phenolics composition, antioxidant and pasting properties of high-quality cassava flour substituted with Brachystegia eurycoma seed flour ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 43, no. 1 (juillet 3, 2019): 9–23. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/1648.