MA, O., O. MO, A. OD, O. OR, and O. H. “Evaluation of Cocoyam-Soybean Flour Blends and Sensory Properties of the Amala Dumpling”. Agriculture and Food Sciences Research, vol. 9, no. 1, May 2022, pp. 44-49, doi:10.20448/aesr.v9i1.3944.