Quality of Fortified Zea Mays L (Maize) and Triticum Durum (Wheat) Flours. American Journal of Food Science and Technology, [S. l.], v. 2, n. 2, p. 46–53, 2023. DOI: 10.54536/ajfst.v2i2.1997. Disponível em: https://e-pallipublishers.com/index.php/ajfst/article/view/1997. Acesso em: 3 jun. 2026.