ADEGBANKE, O. R.; ADUEWA, T. O.; FATOUNDE, S. A.; ADELUSI, I. S. Chemical Composition and Storage Stability of Crunchy Snacks Produced from Corn, Red Kidney Beans and Onion Flour. IPS Journal of Applied Microbiology and Biotechnology , [S. l.], v. 3, n. 1, p. 63–70, 2024. DOI: 10.54117/ijamb.v3i1.19. Disponível em: https://journals.ipsintelligentsia.com/life-science/index.php/ijamb/article/view/19. Acesso em: 22 nov. 2024.