[1]
“Physicochemical and Sensory Evaluation of Ice Cream Enriched with Butterfly Pea Flower and Sorghum at Varying Levels”, J Biochem Microbiol Biotechnol, vol. 13, no. SP1, pp. 18–23, Jul. 2025, doi: 10.54987/jobimb.v13iSP1.1097.