FASUA, O. R.; AKINYEDE, A. I.; ADEGBOYEGA, J. A. Physiochemical and Sensory Attribute of Breakfast Cereals from Blends of Finger Millet, Soy Cake, and Beetroot. IPS Journal of Nutrition and Food Science, [S. l.], v. 1, n. 1, p. 21–26, 2022. DOI: 10.54117/ijnfs.v1i1.6. Disponível em: https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/6. Acesso em: 22 dec. 2024.