MA, O.; MO, O.; OD, A.; OR, O.; H, O. Evaluation of Cocoyam-Soybean Flour Blends and Sensory Properties of the Amala Dumpling. Agriculture and Food Sciences Research, [S. l.], v. 9, n. 1, p. 44–49, 2022. DOI: 10.20448/aesr.v9i1.3944. Disponível em: https://asianonlinejournals.com/index.php/AESR/article/view/3944. Acesso em: 29 mar. 2024.