FATIMA, S. M.; LAMI, M. W.; NABABA, A. S. Functional and Rheological Evaluation of Complementary Food Based on Soybeans, Finger Millet, Sorghum, and Irish Potato Flour Blends. UMYU Journal of Microbiology Research (UJMR), [S. l.], v. 10, n. 3, p. 505–515, 2025. DOI: 10.47430/ujmr.25103.048. Disponível em: https://ujmr.umyu.edu.ng/index.php/ujmr/article/view/1190. Acesso em: 23 aug. 2025.