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Production, Viscosity, Microbiological Quality and Sensory Properties of Complementary Food Blends of Improved Rice Cultivars, Soybean and Sorghum Malt

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Badau, M.H., C. Bristone, J.U. Igwebuike and N. Danbaba,, 2016. Production, viscosity, microbiological quality and sensory properties of complementary food blends of improved rice cultivars, soybean and sorghum malt.. Pak. J. Nutr., 15: 849-856.

DOI: 10.3923/pjn.2016.849.856

URL: https://scialert.net/abstract/?doi=pjn.2016.849.856
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