OKOYE, J. I.; IGWEGO, N. G.; AJAWOBU, I, O.; ONWUCHURUBA–NWADIKE, S. C. Formulation and Quality Evaluation of Breakfast Cereals from Acha, Bambara Groundnut and Carrot Composite Flours . Archives of Current Research International, [S. l.], v. 25, n. 4, p. 430–447, 2025. DOI: 10.9734/acri/2025/v25i41172. Disponível em: https://www.journalacri.com/index.php/ACRI/article/view/1172. Acesso em: 20 sep. 2025.