1.
Gyasi GEO, Addo-kesse B, Adusei M. Nutritional, Technological, and Sensory Properties of Gluten-free Bread from red Millet–Soybean–Potato Composite Flour. Direct Res. J. Agric. and Food Sci. 2026;14(2):130-139. doi:10.4314/drjafs.v14i2.4