{"title":"Physico-Chemical and Microbial Quality of Sorghum-Based Complementary Food Enriched with Soybean (Glycine max) and Sesame (Sesamum indicum)","authors":"F. M. Makinde, A. Ladipo","doi":"10.3923/JFTECH.2012.46.49","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"60 1","pages":"46-49"},"PeriodicalIF":0.0000,"publicationDate":"2012-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"27","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3923/JFTECH.2012.46.49","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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