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Citation to this article as recorded by
Mbaeyi-Nwaoha, I.E. and J.C. Onweluzo, 2013. Functional properties of sorghum (S. bicolor L.)-pigeonpea (Cajanus cajan) flour blends and storage stability of a flaked breakfast formulated from blends. Pak. J. Nutr., 12: 382-397. CrossRefDirect Link |
Citation to this article as recorded by
Comparative study of innovative blends prepared by fortification of date powder to alleviate child malnutrition Food Science & Nutrition Vol. 8, Issue 11, 5875, 2020 |
Development and quality evaluation of hypoallergic complementary foods from rice incorporated with sprouted green gram flour Cogent Food & Agriculture Vol. 2, Issue 1, , 2016 |
Anti-nutrient and mineral properties of Complementry Food produced from Malted Red Sorgum and Defatted Soybean Flour Blend Archive of Food and Nutritional Science Vol. 1, Issue 1, 033, 2017 |
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complementary food blended with soybean African Journal of Food Science Vol. 12, Issue 12, 360, 2018 |
How to cite this article
J.C. Onweluzo and C.C. Nwabugwu, 2009. Development and Evaluation of Weaning Foods from Pigeon Pea and Millet. Pakistan Journal of Nutrition, 8: 725-730.
DOI: 10.3923/pjn.2009.725.730
URL: https://scialert.net/abstract/?doi=pjn.2009.725.730
DOI: 10.3923/pjn.2009.725.730
URL: https://scialert.net/abstract/?doi=pjn.2009.725.730