[1]
A. E. Ujong, I. E. Aniefiok, ve J. C. Onyekwe, “Nutrient Composition and Sensory Properties of Breakfast Cereal Made from Yellow Maize and Enriched with Soybean and Groundnut Flours”, Turkish JAF Sci.Tech., c. 11, sy 4, ss. 651–656, Nis. 2023.