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Tochukwu N. T. Nwagu, Chidimma Osilo, Maureen N. Arinze, Gloria N. Okpala, Onyetugo C. Amadi, Ifeanyi A. Ndubuisi, Bartholomew Okolo, Anene Moneke & Reginald Agu. (2021) A novel strain of Yarrowia phangngaensis producing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread. Food Biotechnology 35:2, pages 158-177.
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Francis C. Anosike, Okwuowulu R. Chinwendu, Nwigboji A. Nnaemeka, Mofunanya G. Nneka, Paul Inyang, Chinaka Ikechukwu, Onye‐Chinedu C. Blessing, Gertrude N. Onyeji & Emeka C. Prince‐Osuji. (2023) Evaluation of baking qualities, functional and physicochemical properties of wheat supplemented with cassava and mung bean flour blends for bread making. Food Bioengineering.
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