ATTAUGWU, Roseline Nwabugo et al.
 Effect of substitution of whole wheat flour with sweet potato (Ipomoea batatas) and Mucuna utilis flours on the nutritional, physical and sensory qualities of cookies.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 7, n. 1, p. 49-57, mar. 2024.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/347" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/347</a>&gt;. Date accessed: 14 jan. 2026.
doi: <a href="https://doi.org/10.30721/fsab2024.v7.i1.347">https://doi.org/10.30721/fsab2024.v7.i1.347</a>.