Kamoto, R. J., W. Kasapila, and T. A. Ng’ong’ola-Manani. “Use of Fungal Alpha Amylase and Ascorbic Acid in the Optimisation of Grain amaranth–wheat Flour Blended Bread”. Food & Nutrition Research, vol. 62, Sept. 2018, doi:10.29219/fnr.v62.1341.