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, Awka, Nigeria, p. 349–355, 2024. Disponível em: https://journals.unizik.edu.ng/faic/article/view/3518. Acesso em: 3 may. 2025.