Evaluation of Nutrient Composition of Complementary Foods Made From Locally Available Cereals and Legumes

Filed under Volume 45 Issue 2

Corresponding Author’s Institution: Department of Food Science and Technology, Nutrition Unit, College of Food, Agricultural Science and Technology, Bells University of Technology, Ota, Ogun State.

Corresponding Author’s email: obakinsanya@bellsuniversity.edu.ng

Doi: https://dx.doi.org/10.4314/njns.v45i2.21

Permanent link to this article: https://journal.nutritionnigeria.org/journal/evaluation-of-nutrient-composition-of-complementary-foods-made-from-locally-available-cereals-and-legumes/