OGODO NWANKWEGU, R.; MBAEYI-NWAOHA, I. E. Enhancing protein quality in breakfast cereals with blends of acha, pigeon pea, and oyster mushrooms. Toros University Journal of Food, Nutrition and Gastronomy, [S. l.], v. 3, n. 2, p. 113–128, 2024. DOI: 10.58625/jfng-2666. Disponível em: https://jfng.toros.edu.tr/index.php/jfng/article/view/2666. Acesso em: 22 jan. 2025.