Study of Proximate Composition and Storage Stability of Selected Bakery Products from Developed Wheat-Sologold Sweet Potato Flour. International Journal of Smart Agriculture, [S. l.], v. 1, n. 1, p. 24–31, 2023. DOI: 10.54536/ijsa.v1i1.1831. Disponível em: https://e-pallipublishers.com/index.php/ijsa/article/view/1831. Acesso em: 4 jun. 2026.