Ogodo Nwankwegu, R., and I. E. Mbaeyi-Nwaoha. “Enhancing Protein Quality in Breakfast Cereals With Blends of Acha, Pigeon Pea, and Oyster Mushrooms”. Toros University Journal of Food, Nutrition and Gastronomy, vol. 3, no. 2, Dec. 2024, pp. 113-28, doi:10.58625/jfng-2666.