J Food Sci Technol
 2022
DOI: 10.1007/s13197-022-05494-1
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Processing and optimisation of complementary food blends from roasted pearl millet (Pennisetum glaucum) and soybean (Glycine max) using response surface modeling

E. C. Omah
1
,
Cynthia Oluchi Eze
2
,
Chinwe Rachael Eze
3
et al.
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