[1]
“Chemical, Microbial, and Sensory Properties of Breakfast Cereals Made from Yellow Maize and Soybean Flour Blends with Firmly Ripe Banana Flavoring”, IPS J Nut Food Sci, vol. 3, no. 3, pp. 227–233, Aug. 2024, doi: 10.54117/ijnfs.v3i3.55.