1. FUTMinna Institutional Repository
  2. Conference Papers
  3. SCHOOL OF AGRICULTURE & AGRICULTURAL TECHNOLOGY (SAAT)
  4. Food Science & Technology
Please use this identifier to cite or link to this item: http://repository.futminna.edu.ng:8080/jspui/handle/123456789/11290
Full metadata record
DC FieldValueLanguage
dc.contributor.authorChinma, CE-
dc.contributor.authorJames, S-
dc.contributor.authorJegede, OA-
dc.contributor.authorMaina, CY-
dc.contributor.authorOloyede, OO-
dc.date.accessioned2021-07-23T15:20:32Z-
dc.date.available2021-07-23T15:20:32Z-
dc.date.issued2011-
dc.identifier.urihttp://repository.futminna.edu.ng:8080/jspui/handle/123456789/11290-
dc.language.isoenen_US
dc.publisherProceeding of 2nd Federation of African Nutrition Societies Congress Conference (FANUS), Abuja, Nigeriaen_US
dc.titleNutritional and sensory properties of complementary foods prepared from sorghum, pigeon pea and mango flour blends.en_US
dc.typeArticleen_US
Appears in Collections:Food Science & Technology

Files in This Item:
File Description SizeFormat 
Document_Abstract_3.jpg768.86 kBJPEGView/Open
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.