Henry-Unaeze, Helen Nonye, et al. “ EVALUATION OF CHEMICAL AND SENSORY PROPERTIES OF BISCUITS MADE FROM AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA) SOYBEANS (GLYCINE MAX) AND CORN (ZEA MAYS) FLOUR BLENDS ”. Advance Journal of Agriculture and Ecology, vol. 9, no. 9, Sept. 2024, pp. 36-50, https://aspjournals.org/Journals/index.php/ajae/article/view/784.