complementary foods

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 and Petcheu, Igor Casimir Njombissie (2023) Effect of stinging nettle leaf flour substitution on the quality characteristics of fermented corn complementary foods. Journal of Food Research, 12 (4). pp. 31-44. ISSN 1927-0887 (Print), 1927-0895 (Online) (doi:https://doi.org/10.5539/jfr.v12n4p31)

fermented corn

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 and Petcheu, Igor Casimir Njombissie (2023) Effect of stinging nettle leaf flour substitution on the quality characteristics of fermented corn complementary foods. Journal of Food Research, 12 (4). pp. 31-44. ISSN 1927-0887 (Print), 1927-0895 (Online) (doi:https://doi.org/10.5539/jfr.v12n4p31)

malnutrition

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 and Petcheu, Igor Casimir Njombissie (2023) Effect of stinging nettle leaf flour substitution on the quality characteristics of fermented corn complementary foods. Journal of Food Research, 12 (4). pp. 31-44. ISSN 1927-0887 (Print), 1927-0895 (Online) (doi:https://doi.org/10.5539/jfr.v12n4p31)

nettle-enriched pap

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 and Petcheu, Igor Casimir Njombissie (2023) Effect of stinging nettle leaf flour substitution on the quality characteristics of fermented corn complementary foods. Journal of Food Research, 12 (4). pp. 31-44. ISSN 1927-0887 (Print), 1927-0895 (Online) (doi:https://doi.org/10.5539/jfr.v12n4p31)

pap

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 and Petcheu, Igor Casimir Njombissie (2023) Effect of stinging nettle leaf flour substitution on the quality characteristics of fermented corn complementary foods. Journal of Food Research, 12 (4). pp. 31-44. ISSN 1927-0887 (Print), 1927-0895 (Online) (doi:https://doi.org/10.5539/jfr.v12n4p31)

soybean-enriched pap

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 and Petcheu, Igor Casimir Njombissie (2023) Effect of stinging nettle leaf flour substitution on the quality characteristics of fermented corn complementary foods. Journal of Food Research, 12 (4). pp. 31-44. ISSN 1927-0887 (Print), 1927-0895 (Online) (doi:https://doi.org/10.5539/jfr.v12n4p31)

stinging nettle

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 and Petcheu, Igor Casimir Njombissie (2023) Effect of stinging nettle leaf flour substitution on the quality characteristics of fermented corn complementary foods. Journal of Food Research, 12 (4). pp. 31-44. ISSN 1927-0887 (Print), 1927-0895 (Online) (doi:https://doi.org/10.5539/jfr.v12n4p31)