« Proximate Composition, B-Vitamin Content and Sensory Properties of Cookies Produced from wheat–Egusi (Citrullus Colocynthis) Flour Blends ». Agriculture, Food, and Natural Resources Journal 4, no. 2 (septembre 30, 2025): 284–291. Consulté le juin 4, 2026. https://journals.unizik.edu.ng/afnrj/article/view/8125.