Please use this identifier to cite or link to this item:
http://repository.futminna.edu.ng:8080/jspui/handle/123456789/17467| Title: | Nutritional and sensory properties of complementary foods prepared from sorghum, pigeon pea and mango flour blends |
| Authors: | Chinma, C E James, S Jegede, O A YAKUBU, C M Oloyede, O O |
| Issue Date: | 11-Sep-2011 |
| Series/Report no.: | 2011;86 |
| URI: | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/17467 |
| Appears in Collections: | Food Science & Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Chinma comp.pdf | 144.16 kB | Adobe PDF | View/Open |
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