[1]
E. Onwurafor, E. Uzodinma, N. Obeta, and V. Akubueze, “Development and Quality Evaluation of Noodles from Wheat Flour Substituted with Maize and Mungbean Malt Flour”, Pak. J. Nutr., vol. 19, no. 7, pp. 337–343, Jun. 2020, doi: 10.3923/pjn.2020.337.343.