Msugh , C. T., Adah , C. A., Asemave , K., Demkiir , T. T., Mtindian , S., & Hough , A. S. (2026). Nutritional Profile and Sensory Properties of Sourdough Bread from Composite Flour of Wheat, Soybeans and Sunflower Seeds. American Journal of Food Science and Technology, 5(2), 129-140. https://doi.org/10.54536/ajfst.v5i2.8663