Table 2. Functional properties of the complementary diets

From

Quality Assessment of Complementary Food Produced Using Fermentation and Roasting Methods

Adeoye B.K., Chukwunulu A., Makinde Y. O., Ngozi E.O., Ani I. F., Ajuzie N.C.

American Journal of Food and Nutrition. 2018, 6(4), 96-102 doi:10.12691/ajfn-6-4-1