[1]
“Physicochemical and Sensory Attributes of Breakfast Food from Blends of Ipomoea batatas and Sphenostylis stenocarpa Flours”, FAIC, pp. 213–217, Mar. 2023, Accessed: Apr. 03, 2025. [Online]. Available: https://journals.unizik.edu.ng/faic/article/view/1926