ADESINA, A. J.; ADEYEYE, E. I. Comparative Evaluation of the Levels of Minerals and Mineral Safety Index of Raw, Roasted and Cooked Treculia Africana Seed Flours. Journal of Food Science and Technology Nepal, [S. l.], v. 9, p. 39–47, 2016. DOI: 10.3126/jfstn.v9i0.13459. Disponível em: https://www.nepjol.info/index.php/JFSTN/article/view/13459. Acesso em: 27 may. 2024.