Authors
Abiodun Victor Ikujenlola
Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
Esther Foluso Iwayemi
Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
Nutritional Quality of Complementary Food Made from Malted-Fermented Sorghum and Soybean Flour Blends
Language: English
Page range: 29 - 42
Submitted on: Dec 1, 2024
|Accepted on: Feb 18, 2025
|Published on: Sep 22, 2025
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2025 Abiodun Victor Ikujenlola, Esther Foluso Iwayemi, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.