Brou K, Kouadio E, Due E, Kouame S, Tano K, Dago G. Effects of processing method and blend on some physicochemical properties and digestibility of flours made from selected cereals and legumes. Int. J. Bio. Chem. Sci [Internet]. 2010 Feb. 15 [cited 2026 Aug. 19];3(5). Available from: https://www.ajol.info/index.php/ijbcs/article/view/51093