Mamudu H. Badau
Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, PMB-1069, Maiduguri, Nigeria
Charles Bristone
Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, PMB-1069, Maiduguri, Nigeria
Joseph U. Igwebuike
Department of Animal Science, Faculty of Agriculture, University of Maiduguri, PMB-1069, Maiduguri, Nigeria
Nahemiah Danbaba
Food Technology and Value Addition Program, National Cereals Research Institute, Badeggi, Bida, Niger State, Nigeria
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How to cite this article
Mamudu H. Badau, Charles Bristone, Joseph U. Igwebuike and Nahemiah Danbaba, 2016. Production, Viscosity, Microbiological Quality and Sensory Properties of Complementary Food Blends of Improved Rice Cultivars, Soybean and Sorghum Malt. Pakistan Journal of Nutrition, 15: 849-856.
DOI: 10.3923/pjn.2016.849.856
URL: https://scialert.net/abstract/?doi=pjn.2016.849.856
DOI: 10.3923/pjn.2016.849.856
URL: https://scialert.net/abstract/?doi=pjn.2016.849.856