Please use this identifier to cite or link to this item:
http://repository.futminna.edu.ng:8080/jspui/handle/123456789/11290| Title: | Nutritional and sensory properties of complementary foods prepared from sorghum, pigeon pea and mango flour blends. |
| Authors: | Chinma, CE James, S Jegede, OA Maina, CY Oloyede, OO |
| Issue Date: | 2011 |
| Publisher: | Proceeding of 2nd Federation of African Nutrition Societies Congress Conference (FANUS), Abuja, Nigeria |
| URI: | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/11290 |
| Appears in Collections: | Food Science & Technology |
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| File | Description | Size | Format | |
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| Document_Abstract_3.jpg | 768.86 kB | JPEG | View/Open |
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