“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 7, no. 4 (January 1, 2018): 79–95. Accessed August 10, 2026. https://www.ijfans.org/index.php/Journal/article/view/573.