Study on the sensory and nutritional properties of developed food products by the incorporation of Quinoa and Ragi flour. International Journal of Food and Nutritional Sciences, [S. l.], v. 11, n. 12, p. 736–755, 2022. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/12903. Acesso em: 14 aug. 2026.