FEYERA, Milkesa. Proximate composition, Functional and Sensory Properties of Bread from Cooking Banana and Wheat Flour. Journal of Food Innovation, Nutrition, and Environmental Sciences, [S. l.], v. 2, n. 3, p. 191–199, 2025. DOI: 10.70851/jfines.2025.2(3).191.199. Disponível em: https://jfines.org/index.php/jfines/article/view/85. Acesso em: 8 apr. 2026.