Bello FA, Oladeji BS. Physicochemical and Antioxidant Properties of Cocoyam, African Yam Bean and Watermelon Rind Flour Blends and Consumer Acceptability of its Cake. IPS J Nut Food Sci [Internet]. 2024 Jul. 14 [cited 2024 Sep. 19];3(3):214-21. Available from: https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/53