[1]
Anene, N.M., Eze, M.U., Emojorho, E.E., Mmuoh, C.S., Obiora, C.U. and Ikegwu, T.M. 2024. Chemical and Sensory Properties of Stiff Dough Produced from Blends of Water Yam and Black Bean Flours. e-Proceedings of the Faculty of Agriculture International Conference. (Mar. 2024), 349–355.