[1]
Akor, I. et al. 2026. Functional, Nutritional and Antioxidant Properties of Wheat, Maize, Partially Defatted Peanut and Beetroot Composite Flours. American Journal of Food Science and Technology. 5, 2 (Sep. 2026), 64–71. DOI:https://doi.org/10.54536/ajfst.v5i2.7301.