Hailu , Demelash, Solomon Abera, and Negussie 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.)”. Journal of Science, Technology and Arts Research 5, no. 1 (March 30, 2016): 95–101. Accessed September 23, 2024. https://journals.wgu.edu.et/index.php/star/article/view/346.