I. N. Okwunodulu, J. U. Iloka, G. K. Okakpu, and J. C. Okakpu, “Proximate Composition and Consumers‘ Subjective Knowledge of Deep Fat Fried Chin-Chin and Functional Properties of the Wheat-Cassava Composite Flour Used”, Turkish JAF Sci.Tech., vol. 10, no. 2, pp. 228–234, Feb. 2022.