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, [S. l.], v. 7, n. 4, p. 79–95, 2018. Disponível em: https://ijfans.org/index.php/Journal/article/view/573. Acesso em: 9 sep. 2026.