IGBOKWE, Kosisochukwu; IGBOKWE, Amarachi. Nutritional Quality, Functional Properties, and Sensory Acceptability of Complementary Food Porridge Blends Formulated From Fermented Millet, Pigeon Pea, and Carrot Flour. FUDMA JOURNAL OF SCIENCES, [S. l.], v. 10, n. 10, p. 183–189, 2026. DOI: 10.33003/fjs-2026-1010-5188. Disponível em: https://fjs.fudutsinma.edu.ng/index.php/fjs/article/view/5188. Acesso em: 10 jul. 2026.