BELLO, F. A.; OLADEJI, B. S. Physicochemical and Antioxidant Properties of Cocoyam, African Yam Bean and Watermelon Rind Flour Blends and Consumer Acceptability of its Cake. IPS Journal of Nutrition and Food Science, [S. l.], v. 3, n. 3, p. 214–221, 2024. DOI: 10.54117/ijnfs.v3i3.53. Disponível em: https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/53. Acesso em: 19 sep. 2024.