KANDHE, Carmel Gabha’bey, et al. “Kikanda, a Congolese Traditional Plant-Based Meat: Microscopic Features, Phytochemical Profile, and Antioxidant Activity”. Direct Research Journal of Agriculture and Food Science, vol. 14, no. 2, June 2026, pp. 68-75, https://doi.org/10.26765/DRJAFS19050631.