[1]
“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., vol. 4, no. 2, pp. 65–84, Nov. 2025, doi: 10.54536/ajfst.v4i2.5552.