Anene, N. M., M. U. Eze, E. E. Emojorho, C. S. Mmuoh, C. U. Obiora, and T. M. Ikegwu. “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 (March 14, 2024): 349–355. Accessed May 21, 2024. https://journals.unizik.edu.ng/faic/article/view/3518.