AKOR, I.A; IKYA, J. K.; KYENGE, B. B.; AKPENSUEN, M.S. Functional, Nutritional and Antioxidant Properties of Wheat, Maize, Partially Defatted Peanut and Beetroot Composite Flours. American Journal of Food Science and Technology, [S. l.], v. 5, n. 2, p. 64–71, 2026. DOI: 10.54536/ajfst.v5i2.7301. Disponível em: https://journals.e-palli.com/home/index.php/ajfst/article/view/7301. Acesso em: 7 sep. 2026.