Effect of Malting and Fermentation on the Quality Attributes of Complementary Foods from Maize, Soybean and Orange fleshed Sweet Potato Composite Flours
Manuscript Number2025/EJNFS/131338
Authors
Love Amauche Egbegbedia, Vachefon Heuvey Forwoukeh, Peter Agorye Adie, Friday Godwin Okibe