[1]
Blankson, W. and Fraikue, F.B. 2025. Sensory Assessment of Fruit and Vegetable in the Production of Breads Used as a Replacement for Wheat Bran. American Journal of Tourism and Hospitality. 3, 1 (Jul. 2025), 163–169. DOI:https://doi.org/10.54536/ajth.v3i1.4755.