CHARLES , O.; OMORUYI, W. Nutritional Composition and Sensory Evaluation of Tapioca Fortified With a Blend of Groundnut (Arachis hypogaea) and Tigernut (Cyperus esculentus) Flour. BIMA JOURNAL OF SCIENCE AND TECHNOLOGY GOMBE, [S. l.], v. 8, n. 4A, p. 49-57, 2024. Disponível em: https://journal-academia.com/Ojs/index.php/bimajst/article/view/815. Acesso em: 3 oct. 2025.