“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 3, no. 3 (July 14, 2024): 214–221. Accessed June 3, 2026. https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/53.