Development of extruded complementary foods from blends of acha and cowpea flours

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dc.contributor.authorOlapade, A. A.
dc.contributor.author|Aworh, O. C.
dc.date.accessioned2018-10-10T10:42:47Z
dc.date.available2018-10-10T10:42:47Z
dc.date.issued2011
dc.identifier.other2011EFFOST annual Meeting held at Technische Universitat Berlin, 9-11 November, 2011
dc.identifier.otherui_pos_olapade_development_2011
dc.identifier.urihttp://ir.library.ui.edu.ng/handle/123456789/1738
dc.language.isoen_USen_US
dc.publisherElsvier Ltden_US
dc.titleDevelopment of extruded complementary foods from blends of acha and cowpea floursen_US
dc.typeArticleen_US

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