EJOH, N.; ONYEULO, C. Roasting’s Effects on Proximate and Amino Acid Content of Maize. Indonesian Journal of Agricultural Research, [S. l.], v. 5, n. 1, p. 1–10, 2022. DOI: 10.32734/injar.v5i01.6580. Disponível em: https://talenta.usu.ac.id/InJAR/article/view/6580. Acesso em: 20 aug. 2025.