Terhemba, N. S., Ariahu, C. C., Yakum, K. N., Abuengmoh, P. and Nwatum, I. A. (2025) “Triple Fortification Improved the Physicochemical Qualities of Soy-Chocolate Drinks”, American Journal of Food Science and Technology, 4(1), pp. 11–20. doi: 10.54536/ajfst.v4i1.4080.