Abera, Alemayehu, Meskerem Milkessa, and Hailay Gebremedhin. “Proximate Composition and Sensory Properties of Taro (Coloacasia Esculenta) and Wheat (Triticum Aestivum) Blended Flour Formulated Bread”. International Journal of Sciences: Basic and Applied Research (IJSBAR) 34, no. 1 (June 14, 2017): 126–134. Accessed May 8, 2024. https://www.gssrr.org/index.php/JournalOfBasicAndApplied/article/view/6678.