1. Approved Methods of the American Association of Cereal Chemists, 10th Ed. Methods 44-15 A,2000
2. Formulation, proximate analysis and sensory evaluation of mumu from pearl millet, Irish potato and sesame seed blend;Aande;Agric. Sci.,2020
3. Complementary feeding: review of recommendations, feeding practices, and adequacy of homemade complementary food preparations in developing countries lessons from Ethiopia;Abeshu;Front. Nutr.,2016
4. Evaluation of chemical, functional and sensory properties of flour blends from sorghum, African yam bean and soybean for use as complementary feeding;Abolaji;Biotechnology,2019
5. Physicochemical and sensory qualities of complementary meal made from sprouted and unsprouted sorghum, Irish potato and groundnut;Adegbanke;Food Sci. Nutr.,2018