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Functional and pasting properties of fortified complementar..:
Anosike, Francis Chidi
;
Nwagu, Kingsely Ekene
;
Nwalo, Nweke Friday
...
Legume Science. 2 (2020) 4 - p. , 2020
Link:
https://doi.org/10.1002/leg3.62
RT Journal T1
Functional and pasting properties of fortified complementary foods formulated from maize (Zea mays) and African yam bean (Sphenostylis stenocarpa) flours
UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_leg3.62&Exemplar=1&LAN=DE A1 Anosike, Francis Chidi A1 Nwagu, Kingsely Ekene A1 Nwalo, Nweke Friday A1 Ikegwu, Onyekachi John A1 Onyeji, Gertrude Nneka A1 Enwere, Evelyn Nwakaego A1 Nwoba, Sunday Theophilus PB Wiley YR 2020 SN 2639-6181 SN 2639-6181 JF Legume Science VO 2 IS 4 LK http://dx.doi.org/https://doi.org/10.1002/leg3.62 DO https://doi.org/10.1002/leg3.62 SF ELIB - SuUB Bremen
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