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Please use this identifier to cite or link to this item: http://repository.futminna.edu.ng:8080/jspui/handle/123456789/17467
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dc.contributor.authorChinma, C E-
dc.contributor.authorJames, S-
dc.contributor.authorJegede, O A-
dc.contributor.authorYAKUBU, C M-
dc.contributor.authorOloyede, O O-
dc.date.accessioned2023-01-18T12:31:54Z-
dc.date.available2023-01-18T12:31:54Z-
dc.date.issued2011-09-11-
dc.identifier.urihttp://repository.futminna.edu.ng:8080/jspui/handle/123456789/17467-
dc.description.sponsorshipSelfen_US
dc.language.isoenen_US
dc.relation.ispartofseries2011;86-
dc.titleNutritional and sensory properties of complementary foods prepared from sorghum, pigeon pea and mango flour blendsen_US
dc.typeOtheren_US
Appears in Collections:Food Science & Technology

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