UJONG, A. E.; ANIEFIOK, I. E.; ONYEKWE, J. C. Nutrient Composition and Sensory Properties of Breakfast Cereal Made from Yellow Maize and Enriched with Soybean and Groundnut Flours. Türk Tarım - Gıda Bilim ve Teknoloji Dergisi, [S. l.], v. 11, n. 4, p. 651–656, 2023. DOI: 10.24925/turjaf.v11i4.651-656.5369. Disponível em: https://www.agrifoodscience.com/index.php/TURJAF/article/view/5369. Acesso em: 17 may. 2024.