ANYADIOHA, Josephat Ikechukwu et al.
 Evaluation of protein quality and safety of high-fat cookies made from composite flours of hildegardia barteri, maize, and plantain using in vivo feeding trials.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 9, n. 1, p. 209-220, mar. 2026.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/504" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/504</a>&gt;. Date accessed: 18 june 2026.
doi: <a href="https://doi.org/10.30721/fsab2026.v9.i1.504">https://doi.org/10.30721/fsab2026.v9.i1.504</a>.