EDIMA-NYAH, A. P.; EKANEM, K. E.; NTUKIDEM, V. E.; OGBONNA, C. V. 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, [S. l.], v. 3, n. 3, p. 227–233, 2024. DOI: 10.54117/ijnfs.v3i3.55. Disponível em: https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/55. Acesso em: 19 sep. 2024.