Vitamin, and Sensory Properties of Bread Produced from Wheat, malted Mung Bean, and Watermelon rind Flour Composites. e-Proceedings of the Faculty of Agriculture International Conference, Awka, Nigeria, p. 139–144, 2025. DOI: 10.5281/p3m32c57. Disponível em: https://journals.unizik.edu.ng/faic/article/view/5512. Acesso em: 18 apr. 2025.