“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 5, no. 3 (January 1, 2016): 01–08. Accessed August 10, 2026. https://www.ijfans.org/index.php/Journal/article/view/404.