C. C. Okafor and  E. E. Ugwu,  Comparative Study of Pasting Properties of High Fibre Plantain Based Flour Intended for Diabetic Food (Fufu).   journal   = {International Journal of Nutrition and Food Engineering}, [online]. World Academy of Science, Engineering and Technology.
    July 2013, vol. 79(7). 494 - 498
    [viewed 31 May 2020]. Available from: https://publications.waset.org/pdf/16286.