MAYOMI, P. T. .; ADERINOLA, T. A. Proximate, Mineral, Amino Acid Composition, and Bioactive Properties of Dough Meals Supplemented with African Walnut Flour. Food Science and Engineering, [S. l.], v. 5, n. 2, p. 404–417, 2024. DOI: 10.37256/fse.5220245157. Disponível em: https://ojs.wiserpub.com/index.php/FSE/article/view/5157. Acesso em: 27 nov. 2024.