OSIBANJO , A. A.; IBIDAPO , P. O.; OGUNJI , A. O.; ELEMO , G. N. Rheological Characteristics and Proximate Principles of Sorghum Flour and Sorghum Bran for Possible Use in Baking . European Journal of Applied Sciences, [S. l.], v. 9, n. 3, p. 358–367, 2021. DOI: 10.14738/aivp.93.10279. Disponível em: http://804474.wannyin.cyou/index.php/AIVP/article/view/10279. Acesso em: 28 nov. 2024.