Formulation of an Improved Nutritional Quality Composite Flour for Bakery Products Using Wheat and Sologold Sweet Potato . Am. J. Food Sci. Technol. [Internet]. 2023 Sep. 28 [cited 2026 Jun. 3];2(2):37-45. Available from: https://e-pallipublishers.com/index.php/ajfst/article/view/1825