Nutritional and Functional Properties of Wheat, Unripe Banana and Pigeon Pea Flour Blend and Physical and Quality of Bread Made from the Blend. IPS Journal of Nutrition and Food Science, [S. l.], v. 6, n. 1, p. 673–681, 2026. DOI: 10.54117/jybw1n27. Disponível em: https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/130. Acesso em: 3 jun. 2026.