2024. Chemical, Microbial, and Sensory Properties of Breakfast Cereals Made from Yellow Maize and Soybean Flour Blends with Firmly Ripe Banana Flavoring. IPS Journal of Nutrition and Food Science. 3, 3 (Aug. 2024), 227–233. DOI:https://doi.org/10.54117/ijnfs.v3i3.55.