NWANKWEGU, R. O.; MBAEYI-NWAOHA, I. Impact of acha, pigeon pea, and oyster mushroom flour blends on amino acid profiles: Economic and health benefit. Toros University Journal of Food, Nutrition and Gastronomy, [S. l.], v. 3, n. 2, p. 101–112, 2024. DOI: 10.58625/jfng-2665. Disponível em: https://jfng.toros.edu.tr/index.php/jfng/article/view/2665. Acesso em: 22 jan. 2025.