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Please use this identifier to cite or link to this item: http://repository.futminna.edu.ng:8080/jspui/handle/123456789/17472
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dc.contributor.authorDaniel, E U-
dc.contributor.authorAnuonye, J C-
dc.contributor.authorYAKUBU, C M-
dc.date.accessioned2023-01-18T16:08:20Z-
dc.date.available2023-01-18T16:08:20Z-
dc.date.issued2011-10-10-
dc.identifier.urihttp://repository.futminna.edu.ng:8080/jspui/handle/123456789/17472-
dc.description.sponsorshipSelfen_US
dc.language.isoenen_US
dc.publisherNigerian Institute of Food Science and Technology (NIFST)en_US
dc.relation.ispartofseries2011;309 - 310-
dc.titleProximate composition of Complementary Foods prepared from malted wheat and soybean flour blends.en_US
dc.typeOtheren_US
Appears in Collections:Food Science & Technology

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