Microbial phenolic and sensory properties of the complementary food produce flour from malted rice, soybean and pumpkin pulp
Crossref DOI link: https://doi.org/10.30574/wjarr.2024.22.3.1823
Published Online: 2024-06-30
Update policy: https://doi.org/10.30574/wjarr.ourcrossmarkpolicy
Onwuchekwa Amarachi Ihedinachi,
Ernest Eguono Emojorho,
Ahunna Onyinyechi Amonyeze,
Love Nchekwube Onuoha,
Nwaorgu Ifeanyi Spencer E,
Comfort Chinenye Nwagbo,
Chioma Cecilia Aniemena,