TIKY MPONDO, G. . Preservation and organoleptic qualities of "miondo", "bobolo", and "mintoumba "made with cassava and soybean flours. Cahiers Agricultures, [S. l.], v. 7, n. 3, p. 229–232 (1), 1998. Disponível em: https://revues.cirad.fr/index.php/cahiers-agricultures/article/view/30091. Acesso em: 25 aug. 2024.