D. L. AHMADU; J. I. OKOYE; A. E. EGBUJIE. Nutrient Composition and Sensory Properties of Breakfast Cereals Produced from Millet Flour Supplemented with Soybean and Date Fruit Flours. Archives of Current Research International, [S. l.], v. 23, n. 6, p. 38–52, 2023. DOI: 10.9734/acri/2023/v23i6579. Disponível em: https://journalacri.com/index.php/ACRI/article/view/579. Acesso em: 3 oct. 2025.