Igbokwe K, Igbokwe A. Nutritional Quality, Functional Properties, and Sensory Acceptability of Complementary Food Porridge Blends Formulated From Fermented Millet, Pigeon Pea, and Carrot Flour. FJS [Internet]. 2026 Jun. 22 [cited 2026 Oct. 24];10(10):183-9. Available from: https://fjs.fudutsinma.org.ng/index.php/fjs/article/view/5188