ADEGBANKE, O.; OSUNDAHUNSI, O. F.; ENUJIUGHA, V. N. Amino Acid Composition and Nutritional Indices of Flour and Biscuit from Wheat and Bambara Groundnut Blends. IPS Journal of Nutrition and Food Science, [S. l.], v. 3, n. 2, p. 154–160, 2024. DOI: 10.54117/ijnfs.v3i2.44. Disponível em: https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/44. Acesso em: 22 dec. 2024.