OKORO, I. .; LAWAL, M. .; WASAGU, R. S. .; RABE, A. .; ONU, A. Nutritional Quality and Vitamin Composition of Complementary Foods Formulated from Traditionally Processed Food Ingredients . International Journal of Science for Global Sustainability, [S. l.], v. 12, n. 3, p. 58–65, 2026. DOI: 10.57233/ijsgs.v12i3.1158. Disponível em: https://www.fugus-ijsgs.com.ng/index.php/ijsgs/article/view/1158. Acesso em: 15 oct. 2026.