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Please use this identifier to cite or link to this item: http://ir.futminna.edu.ng:8080/jspui/handle/123456789/11290
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dc.contributor.authorChinma, CE-
dc.contributor.authorJames, S-
dc.contributor.authorJegede, OA-
dc.contributor.authorMaina, CY-
dc.contributor.authorOloyede, OO-
dc.date.accessioned2021-07-23T15:20:32Z-
dc.date.available2021-07-23T15:20:32Z-
dc.date.issued2011-
dc.identifier.urihttp://repository.futminna.edu.ng:8080/jspui/handle/123456789/11290-
dc.language.isoenen_US
dc.publisherProceeding of 2nd Federation of African Nutrition Societies Congress Conference (FANUS), Abuja, Nigeriaen_US
dc.titleNutritional and sensory properties of complementary foods prepared from sorghum, pigeon pea and mango flour blends.en_US
dc.typeArticleen_US
Appears in Collections:Food Science & Technology

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