Development and Quality Evaluation of Complementary Food Formulated from Sorghum, Soybean and Sesame Flour Blends. Journal of Nutrients, [S. l.], v. 5, n. 1, p. 1–10, 2019. DOI: 10.18488/journal.87.2019.51.1.10. Disponível em: https://archive.conscientiabeam.com/index.php/87/article/view/2550. Acesso em: 27 jul. 2026.