OJOKOH, A. O.; N., N.; O., A. D. Effect of Different Brine Concentration on the Quality of ‘Fufu’ Flour. The International Journal of Science & Technoledge, [S. l.], v. 5, n. 12, 2017. Disponível em: http://internationaljournalcorner.com/index.php/theijst/article/view/123707. Acesso em: 15 may. 2024.