EDIMA-NYAH, A. P.; AMANDE, E. I.; EKANEM, K. E. Functional Properties, Nutrient Content, Digestibility and Acceptability of Breakfast Cereals Made from Yellow Maize-Soybean Composite and Firm-Ripe Banana Flour. African Journal of Advances in Science and Technology Research, Nigeria, v. 15, n. 1, p. 99–120, 2024. DOI: 10.62154/dz9a7140. Disponível em: https://afropolitanjournals.com/index.php/ajastr/article/view/337.. Acesso em: 27 oct. 2026.