Please use this identifier to cite or link to this item:
http://repository.futminna.edu.ng:8080/jspui/handle/123456789/18725| Title: | Proximate composition of complementary foods prepared from malted wheat and soybean flour blends |
| Authors: | Daniel, E.U. Anuonye, J.C Yakubu, C.M. |
| Issue Date: | Oct-2011 |
| Publisher: | NIFST |
| URI: | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/18725 |
| Appears in Collections: | Food Science & Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 35(2) 08-May-2023 16-12-21.pdf | 1.66 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.