ECHEM FRANKLYN NDUKA. Evaluation of the Physicochemical and Sensory Properties of Yam-Based Semolina Fortified with Orange-Fleshed Sweet Potato and Beetroot Flours. African Journal of Agricultural Science and Food Research, Nigeria, v. 14, n. 1, p. 21–38, 2024. DOI: 10.62154/z811g533. Disponível em: https://afropolitanjournals.com/index.php/ajasfr/article/view/119.. Acesso em: 18 mar. 2025.