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Physico-Chemical and Sensory Properties of Complementary Foods from Blends of Malted and Non-Malted Sorghum, Soybean and MoringaOleifera Seed Flours

by Bello A.A., Gernah D.I., Ariahu C.C. and Ikya J.K

American Journal of Food Science and Technology. 2020, 8(1), 1-13. DOI: 10.12691/ajfst-8-1-1
Pub. Date: November 27, 2019Views: 4267 Downloads: 3392Like: 0

malted sorghum non-malted sorghum soybean Moringa oleifera seed complementary food food formulation infants children

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