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, Awka, Nigeria, p. 213–217, 2023. Disponível em: https://journals.unizik.edu.ng/faic/article/view/1926. Acesso em: 25 may. 2025.