Maria U. Rosales-Soto, et al. “Physico-Chemical and Sensory Evaluation of Cooked Fermented Protein Fortified Cassava (Manihot Esculenta Crantz) Flour”. Advances in Food Technology and Nutrition Sciences, vol. 2, no. 1, June 2016, pp. 9-18, https://openventio.us/index.php/AFTNS/article/view/1988.