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. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 11, n. 4, p. 651–656, 2023. DOI: 10.24925/turjaf.v11i4.651-656.5369. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/5369. Acesso em: 4 dec. 2024.