SABIU MUHAMMAD, F. The Functional and Rheological Evaluation of Complementary Food based on Soybeans, Finger Millet, Sorghum and Irish potatoes Flour Blends. UMYU Conference of Microbiology and Related Sciences, [S. l.], v. 1, n. 1, 2025. Disponível em: https://ujmr.umyu.edu.ng/index.php/mcbconference/article/view/779. Acesso em: 10 may. 2025.