Nwankwegu, Rita Ogodo, and Ifeoma Mbaeyi-Nwaoha. 2024. “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 3 (2):101-12. https://doi.org/10.58625/jfng-2665.