BELLO, F. A. .; OLADEJI, B. S. .; TOM, R. I. . Evaluation of Proximate Composition, Antioxidant and Pasting Properties of Optimized Flour Blends from Pearl Millet, Green Gram and Tigernut Pomace. Food Science and Engineering, [S. l.], v. 3, n. 2, p. 137–146, 2022. DOI: 10.37256/fse.3220221655. Disponível em: https://ojs.wiserpub.com/index.php/FSE/article/view/1655. Acesso em: 23 nov. 2024.