MSUGH , C. T; ADAH , C. A; ASEMAVE , K; DEMKIIR , T. T; MTINDIAN , S.U; HOUGH , A. S. Nutritional Profile and Sensory Properties of Sourdough Bread from Composite Flour of Wheat, Soybeans and Sunflower Seeds. American Journal of Food Science and Technology, [S. l.], v. 5, n. 2, p. 129–140, 2026. DOI: 10.54536/ajfst.v5i2.8663. Disponível em: https://journals.e-palli.com/home/index.php/ajfst/article/view/8663. Acesso em: 15 oct. 2026.