World Journal of Food Science and Technology
Volume 3, Issue 4, December 2019, Pages: 48-57
Received: Nov. 6, 2019;
Accepted: Nov. 29, 2019;
Published: Jan. 6, 2020
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Okwunodulu Nwazulu Innocent, Department of Food Science and Technology, College of Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Nigeria
Eze Nkechinyere Lucy, Department of Food Science and Technology, College of Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Nigeria
Ndife Joel, Department of Food Science and Technology, College of Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Nigeria
Ukom Nwankwo Anthony, Department of Food Science and Technology, College of Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Nigeria
Okwunodulu Nwazulu Innocent,
Eze Nkechinyere Lucy,
Ukom Nwankwo Anthony,
Quality Characteristics of Soy-akamu Powder Formulated from Sorghum and Sprouted Soybean Flour Blends for Complementary Feeding, World Journal of Food Science and Technology.
Vol. 3, No. 4,
2019, pp. 48-57.
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