ADERINOLA, T.; ADEOYE, A. D. Proximate, Amino Acid Compositions and Functional Properties of Maize-Beans Composite Flours. Food Science and Engineering, [S. l.], v. 4, n. 1, p. 9–19, 2022. DOI: 10.37256/fse.4120231874. Disponível em: https://ojs.wiserpub.com/index.php/FSE/article/view/1874. Acesso em: 2 may. 2024.