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. [Internet]. 2025 Nov. 27 [cited 2025 Dec. 17];4(2):65-84. Available from: https://journals.e-palli.com/home/index.php/ajfst/article/view/5552