OSUNRINADE, Oludolapo; OYERINDE, Tolulope; POPOOLA, Sodiq; JIMOH, Kazeem. Principal component analysis of cake’s physical, proximate and sensory attributes as influenced by wheat, malted and nixtamalized maize flour blends. Technoscience Journal for Community Development in Africa, [S. l.], v. 5, n. 1, p. 129–137, 2026. DOI: 10.5281/zenodo.21046449. Disponível em: https://journals.kwasu.edu.ng/index.php/technoscience/article/view/442.. Acesso em: 12 jul. 2026.