SHEHU, . A.; OCHEME, O.; KOLO, S.; JUBRIL, B.; SAIDU, . B.; YAKATUN, . A.; HASSAN, . H. Nutritional Composition, Amino Acid Profile and Sensory Acceptability of Biscuits Produced from Wheat, Walnut and Orange-Fleshed Sweet Potato Flour Blends. International Journal of Science for Global Sustainability, [S. l.], v. 12, n. 3, p. 135–142, 2026. DOI: 10.57233/ijsgs.v12i3.1168. Disponível em: https://fugus-ijsgs.com.ng/index.php/ijsgs/article/view/1168. Acesso em: 10 oct. 2026.