Assessment of the nutritional quality of weaning food prepared from fermented blends of sorghum (Ogi) and soybean
Crossref DOI link: https://doi.org/10.30574/gscbps.2024.27.2.0142
Published Online: 2024-05-30
Update policy: https://doi.org/10.30574/gscbps.ourcrossmarkpolicy
Olufemi Gabriel Abimbola,
Basirat Olaide Lamidi,
Kausarat Olawunmi Oyetunji,
Blessing Ademidun Adedoyin,
Kafayat Funmi Bamidele,
Kehinde Oluwaseyi Abimbola,
Emmanuel Ayotunde Folagboye,
Omotade Richard Ogunremi,
Stella Mojisola Adeyemo,
