Overall acceptability and shelf life evaluation of cakes produced from wheat, cocoyam, plantain, and Bambara nut composite flours. Humanities Horizon, [S. l.], v. 3, n. 1, p. 1–15, 2025. DOI: 10.63373/3047-8014/48. Disponível em: https://journal.penapro.org/index.php/hh/article/view/48. Acesso em: 9 jul. 2026.