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Optimization of the Proximate Composition and Functional Properties of a Composite Flour Formulated from Date Fruit, Sprouted Mung Bean, and Malted Sorghum Using Response Surface Methodology. Am. J. Food Sci. Technol. 2025, 4 (2), 65-84. https://doi.org/10.54536/ajfst.v4i2.5552.