FRIDAY, O.; MONDAY, A.; JESSICA, O. Effects of Bran and Hull Retention on the Sensory and Nutrients Composition of “Ogi Flour” Prepared from Maize, Millet and Sorghum. Asian Food Science Journal, [S. l.], v. 22, n. 1, p. 9–18, 2023. DOI: 10.9734/afsj/2023/v22i1611. Disponível em: https://journalafsj.com/index.php/AFSJ/article/view/611. Acesso em: 20 mar. 2023.