OLOSUNDE, W. A.; PAUL, T.; ANTIA, O. O. Formulation of an Improved Nutritional Quality Composite Flour for Bakery Products Using Wheat and Sologold Sweet Potato . American Journal of Food Science and Technology, [S. l.], v. 2, n. 2, p. 37–45, 2023. DOI: 10.54536/ajfst.v2i2.1825. Disponível em: https://journals.e-palli.com/home/index.php/ajfst/article/view/1825. Acesso em: 9 oct. 2025.