ARUKWE, D. C.; OKOLI, J. N.; NWACHUKWU, C. A.; KENECHUKWU, A. L. Chemical Composition, Functional Properties and Consumer Acceptability of Cookies Produced from Blends of Wheat, Orange Fleshed Sweet Potato and Pawpaw Flours. Sahel Journal of Life Sciences FUDMA, [S. l.], v. 3, n. 2, p. 71–83, 2025. DOI: 10.33003/sajols-2025-0302-09. Disponível em: https://saheljls.fudutsinma.edu.ng/index.php/saheljls/article/view/355. Acesso em: 19 jul. 2025.