“Physicochemical and Sensory Evaluation of Ice Cream Enriched With Butterfly Pea Flower and Sorghum at Varying Levels”. Journal of Biochemistry, Microbiology and Biotechnology 13, no. SP1 (July 31, 2025): 18–23. Accessed May 11, 2026. https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/1097.