SAMPSON, G. O.; ABIIRE, O. Assessing the Physicochemical, Nutritional and Sensory Properties of Cake Made with Wheat and Orange-Fleshed Sweet Potatoes Flour Blend. Discoveries in Agriculture and Food Sciences, [S. l.], v. 13, n. 06, p. 1–26, 2025. DOI: 10.14738/tnc.1306.19546. Disponível em: https://journals.scholarpublishing.org/index.php/TNC/article/view/19546. Acesso em: 5 dec. 2025.