Citation to this article as recorded by
Ogodo, A.C., D.I. Agwaranze, N.V. Aliba, A.C. Kalu and C.B. Nwaneri, 2019. Fermentation by lactic acid bacteria consortium and its effect on anti-nutritional factors in maize flour. J. Biol. Sci., 19: 17-23. CrossRefDirect Link |
P.A. Yusufu, S.I.D. Egwujeh, A. Damak, J. Netala 2014. Enrichment of Apula-A Roasted Maize Meal with African Yam Bean and Plantain Fruit Flour Pak. J. Nutr., 13: 377-380. CrossRef |
How to cite this article
P.A. Yusufu, F.A. Egbunu, S.I.D. Egwujeh, G.L. Opega and M.O. Adikwu, 2013. Evaluation of Complementary Food Prepared from Sorghum, African Yam Bean (Sphenostylis stenocarpa) and Mango Mesocarp Flour Blends. Pakistan Journal of Nutrition, 12: 205-208.
DOI: 10.3923/pjn.2013.205.208
URL: https://scialert.net/abstract/?doi=pjn.2013.205.208
DOI: 10.3923/pjn.2013.205.208
URL: https://scialert.net/abstract/?doi=pjn.2013.205.208