C. N. Egbedike, N. E. Odoh, M. O. Odoh, and P. A. Okorie, “Chemical, Functional and Sensory Properties of Pap (Gruel/Porridge) made from Fermented Maize (Zea mays) Starch Fortified with Red Kidney Bean (Phaseolus vulgaris) Flour”, JHER, vol. 30, no. 1, May 2024.