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Nutrients and Phytochemical Compositions and Sensory Properties of Formulated Complementary Foods Produced From Rice, Soybeans, Groundnut and Periwinkle
Citation
Ijioma Okorie, Joy Ize Dennis-Ajai, Precious Aja Ogamde, Valentine Makuochukwu Okafor, Adaeze Christiana Okorie, and Linda Obianuju Edafioghor
Okorie, I., Dennis-Ajai, J. I., Ogamde, P. A., Okafor, V. M., Okorie, A. C., et al. (2026). Nutrients and Phytochemical Compositions and Sensory Properties of Formulated Complementary Foods Produced From Rice, Soybeans, Groundnut and Periwinkle. Adv Nutr Food Sci, 11(2), 01-08.