STANDARDIZATION OF EXTRUDED PRODUCTS USING MODIFIED MILLET FLOUR AND PULSE FLOUR. International Journal of Food and Nutritional Sciences, [S. l.], v. 3, n. 4, p. 73–79, 2014. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/207. Acesso em: 12 aug. 2026.