Okoronkwo, N.C.; Okoyeuzu, C.F.; Eze, C.R.; Mbaeyi-Nwaoha, I.E.; Agbata, C.P.
Quality Evaluation of Complementary Food Produced by Solid-State Fermentation of Fonio, Soybean and Orange-Fleshed Sweet Potato Blends. Fermentation 2023, 9, 250.
https://doi.org/10.3390/fermentation9030250
AMA Style
Okoronkwo NC, Okoyeuzu CF, Eze CR, Mbaeyi-Nwaoha IE, Agbata CP.
Quality Evaluation of Complementary Food Produced by Solid-State Fermentation of Fonio, Soybean and Orange-Fleshed Sweet Potato Blends. Fermentation. 2023; 9(3):250.
https://doi.org/10.3390/fermentation9030250
Chicago/Turabian Style
Okoronkwo, Ngozi C., Chigozie F. Okoyeuzu, Chinwe R. Eze, Ifeoma E. Mbaeyi-Nwaoha, and Chidinma P. Agbata.
2023. "Quality Evaluation of Complementary Food Produced by Solid-State Fermentation of Fonio, Soybean and Orange-Fleshed Sweet Potato Blends" Fermentation 9, no. 3: 250.
https://doi.org/10.3390/fermentation9030250
APA Style
Okoronkwo, N. C., Okoyeuzu, C. F., Eze, C. R., Mbaeyi-Nwaoha, I. E., & Agbata, C. P.
(2023). Quality Evaluation of Complementary Food Produced by Solid-State Fermentation of Fonio, Soybean and Orange-Fleshed Sweet Potato Blends. Fermentation, 9(3), 250.
https://doi.org/10.3390/fermentation9030250