“Preparation and Quality Evaluation of Flour and Biscuits Made from Red Corn Powder Using As Supplement With Different Ratios of Red Corn Flour”. International Journal of Scientific Research and Management (IJSRM) 10, no. 02 (February 18, 2022): 43–63. Accessed May 8, 2024. https://ijsrm.net/index.php/ijsrm/article/view/3743.