Omima E. Fadlallah and  Abdullahi H. El Tinay and  Elfadil E. Babiker,  Biochemical Characteristics of Sorghum Flour Fermented and/or Supplemented with Chickpea Flour.   journal   = {International Journal of Nutrition and Food Engineering}, [online]. World Academy of Science, Engineering and Technology.
    January 2010, vol. 37(1). 40 - 44
    [viewed 25 April 2024]. Available from: https://publications.waset.org/pdf/4512.