Chemical composition and sensory characteristics of cookies produced from wheat and African yam bean flours. Agriculture, Food, and Natural Resources Journal, [S. l.], v. 3, n. 2, p. 275–281, 2024. DOI: 10.5281/zenodo.14179858. Disponível em: https://journals.unizik.edu.ng/afnrj/article/view/4740. Acesso em: 6 jun. 2025.