2025. Physicochemical and Sensory Evaluation of Ice Cream Enriched with Butterfly Pea Flower and Sorghum at Varying Levels. Journal of Biochemistry, Microbiology and Biotechnology. 13, SP1 (Jul. 2025), 18–23. DOI:https://doi.org/10.54987/jobimb.v13iSP1.1097.