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Please use this identifier to cite or link to this item: http://repository.futminna.edu.ng:8080/jspui/handle/123456789/18725
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dc.contributor.authorDaniel, E.U.-
dc.contributor.authorAnuonye, J.C-
dc.contributor.authorYakubu, C.M.-
dc.date.accessioned2023-05-08T16:13:27Z-
dc.date.available2023-05-08T16:13:27Z-
dc.date.issued2011-10-
dc.identifier.urihttp://repository.futminna.edu.ng:8080/jspui/handle/123456789/18725-
dc.description.sponsorshipselfen_US
dc.language.isoenen_US
dc.publisherNIFSTen_US
dc.titleProximate composition of complementary foods prepared from malted wheat and soybean flour blendsen_US
dc.typeArticleen_US
Appears in Collections:Food Science & Technology

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