Extrusion Temperature Influence on the Chemical and Functional Properties of Plantain, Jack-Bean and Maize Based Flakes. IPS Journal of Nutrition and Food Science, [S. l.], v. 6, n. 1, p. 696–702, 2026. DOI: 10.54117/6bkytp39. Disponível em: https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/153. Acesso em: 3 jun. 2026.