Ezeano, S. I., Okolo, C., & Ishiwu, C. N. (2023). Physicochemical and Sensory Attributes of Breakfast Food from Blends of Ipomoea batatas and Sphenostylis stenocarpa Flours. E-Proceedings of the Faculty of Agriculture International Conference, 213–217. Retrieved from https://journals.unizik.edu.ng/faic/article/view/1926