ELOCHUKWU, Chinwe. Nutritional Profile and Sensory Characteristics of Breakfast Grits from Composite Flours of Sprouted Maize and Sprouted Soybean. International Journal of Scientific Research and Modern Technology, India, v. 5, n. 4, p. 15–20, 2026. DOI: 10.38124/ijsrmt.v5i4.1396. Disponível em: https://www.ijsrmt.com/index.php/ijsrmt/article/view/1396. Acesso em: 4 may. 2026.