N. U, Ukam; C. O., Oka; M. O, Bessong. Nutrient Composition and Sensory Properties of Cake Made From Wheat (Triticum Aestivum) and African Yam Bean (Sphenostylis Stenocarpo) Flour Blends. Journal of Home Economics Research, [S. l.], v. 27, n. 2, 2024. Disponível em: https://journals.heran.org/index.php/JHER/article/view/431. Acesso em: 13 may. 2025.