D. Hailu, S. Abera, and N. Bussa, “Evaluation of Physicochemical Properties and Sensory Attributes of Leavened Bread Produced from Composite Flours of Wheat (Triticum aestivum L.) and Sweet Potato (Ipomoea batatas L.)”, STAR, vol. 5, no. 1, pp. 95–101, Mar. 2016.