Sensory Evaluation and Proximate Composition of Homemade Complementary Food (HCF), Made Using Milk Combinations of Plant and Animal Origin

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Sensory Evaluation and Proximate Composition of Homemade Complementary Food (HCF), Made Using Milk Combinations of Plant and Animal Origin"
written by Nkereuwem Sunday Etukudoh, Essiet Akanimo Gordon, Ejinaka Reginald Obiora, Oluwo Fredrick, Obeta M. Uchejeso, Ocheola Oki Ene Joyce,
published by Food and Nutrition Sciences, Vol.12 No.4, 2021

has been cited by the following article(s):

[1]	Optimization of the Response Surface Method in the Elaboration of a Complementary Food
	Tobi, AWGT Sompila… - Open Access Library …, 2022

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