Egbedike, C. N. (2024) “Chemical, Functional and Sensory Properties of Pap (Gruel/Porridge) made from Fermented Maize (Zea mays) Starch Fortified with Red Kidney Bean (Phaseolus vulgaris) Flour”, Journal of Home Economics Research, 30(1). Available at: https://journals.heran.org/index.php/JHER/article/view/13 (Accessed: 10 January 2025).