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. [Internet]. 2026 Aug. 4 [cited 2026 Aug. 25];14(2):130-9. Available from: https://journals.directresearchpublisher.org/index.php/drjafs/article/view/830