Study of Proximate Composition and Storage Stability of Selected Bakery Products from Developed Wheat-Sologold Sweet Potato Flour. Int. J. Smart Agric. [Internet]. 2023 Sep. 7 [cited 2026 Jul. 28];1(1):24-31. Available from: https://e-pallipublishers.com/index.php/ijsa/article/view/1831