“PROXIMATE COMPOSITION, FUNCTIONAL PROPERTIES AND ACCEPTABILITY OF WHEAT BASED FUNKASO AS AFFECTED BY ADDITION OF PEARL MILLET AND SOYBEAN FLOURS”. International Journal of Food and Nutritional Sciences, vol. 7, no. 4, Jan. 2018, pp. 79-95, https://www.ijfans.org/index.php/Journal/article/view/573.