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Citation to this article as recorded by
Adebowale, A.A., M.T. Adegoke, S.A. Sanni, M.O. Adegunwa and G.O. Fetuga, 2012. Functional properties and biscuit making potentials of sorghum-wheat flour composite. Am. J. Food Technol., 7: 372-379. CrossRefDirect Link |
Bashir, A., S.A. Ashraf, M.A. Khan and Z.R.A.A. Azad, 2015. Development and compositional analysis of protein enriched soybean-pea-wheat flour blended cookies. Asian J. Clin. Nutr., 7: 76-83. CrossRefDirect Link |
Uarrota, V.G., E.C. Schmidt, Z.L. Bouzon and M. Maraschin, 2011. Histochemical analysis and protein content of maize landraces (Zea mays L.). J. Agron., 10: 92-98. CrossRefDirect Link |
Yusufu, P.A., 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. Pak. J. Nutr., 12: 205-208. CrossRefDirect Link |
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How to cite this article
M.A. Oyarekua and E.I. Adeyeye, 2009. Comparative Evaluation of the Nutritional Quality, Functional Properties and Amino Acid Profile of Co-Fermented Maize/Cowpea and Sorghum/Cowpea Ogi as Infant Complementary Food. Asian Journal of Clinical Nutrition, 1: 31-39.
DOI: 10.3923/ajcn.2009.31.39
URL: https://scialert.net/abstract/?doi=ajcn.2009.31.39
DOI: 10.3923/ajcn.2009.31.39
URL: https://scialert.net/abstract/?doi=ajcn.2009.31.39