Oke, E. K., Joseph, C. J., Adeola, A. A., Ojo, O. A., & Oyedeji, A. B. (2024). Quality attributes of pasta produced from cassava starch, egg powder and spiced with ginger flour. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology, 48(1), 131-146. https://doi.org/https://doi.org/10.35219/foodtechnology.2024.1.08