Kamoto , Ruth J., William Kasapila, and Tinna 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 620 (September 28, 2018). Accessed April 6, 2026. https://foodandnutritionresearch.net/index.php/fnr/article/view/1341.