Structural and Nutritional Composition of Ragi and Wheat Flour Blended Cake and their Sensory Evaluation. International Journal of Food and Nutritional Sciences, [S. l.], v. 11, n. 1, p. 38–47, 2022. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/4695. Acesso em: 12 aug. 2026.