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Development of extruded complementary foods from blends of acha and cowpea flours
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| Format: | Article |
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| Published: |
2011
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MARC
| LEADER | 00000njm a2000000a 4500 | ||
|---|---|---|---|
| 001 | oai:repository.ui.edu.ng:123456789/1738 | ||
| 042 | |a dc | ||
| 720 | |a Olapade, A. A. |e author | ||
| 720 | |a |Aworh, O. C. |e author | ||
| 260 | |c 2011 | ||
| 024 | 8 | |a 2011EFFOST annual Meeting held at Technische Universitat Berlin, 9-11 November, 2011 | |
| 024 | 8 | |a ui_pos_olapade_development_2011 | |
| 024 | 8 | |a http://ir.library.ui.edu.ng/handle/123456789/1738 | |
| 245 | 0 | 0 | |a Development of extruded complementary foods from blends of acha and cowpea flours |