Artigo · Revista · 2024

Assessment of the nutritional quality of weaning food prepared from fermented blends of sorghum (Ogi) and soybean

Olufemi Gabriel Abimbola, Basirat Olaide Lamidi, Kausarat Omowunmi Oyetunji, Blessing Ademidun Adedoyin, Kafayat Funmi Bamidele, Kehinde Oluwaseyi Abimbola e mais 3

GSC Biological and Pharmaceutical Sciences

• Acesso aberto · Diamante

Lê-lo10.30574/gscbps.2024.27.2.0142