MICROBIOLOGICAL, PHYSICOCHEMICAL, AND NUTRITIONAL COMPOSITION OF PLANTAIN FLOUR FORTIFIED WITH WHEMICROBIOLOGICAL, PHYSICOCHEMICAL, AND NUTRITIONAL COMPOSITION OF PLANTAIN FLOUR FORTIFIED WITH WHEAT FLOURAT FLOUR. International Journal of Food and Nutritional Sciences, [S. l.], v. 5, n. 3, p. 01–08, 2016. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/404. Acesso em: 12 aug. 2026.