1.
Emelike NJT, Barber LI, Deebom MD. Nutrient Composition and Sensory Properties of Wheat Bread Substituted with Defatted and Undefatted Cashew Kernel (Anacardium occidentale Linn.) Flours. EJNFS [Internet]. 31Dec.2020 [cited 16Jan.2021];12(12):28-39. Available from: http://journalejnfs.com/index.php/EJNFS/article/view/30332