Sorghum and lentil-enriched wheat bread for enhancing nutrition and agricultural resilience in Kenya

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dc.contributor.authorPezzino, Q.
dc.contributor.authorOtieno, K.
dc.contributor.authorCheruiyot, E.K.
dc.contributor.authorOgendo, J.
dc.contributor.authorOsano, A
dc.date.accessioned2026-03-25T09:00:52Z
dc.date.available2026-03-25T09:00:52Z
dc.date.issued2025
dc.identifier.urihttps://journal-backups.lon1.digitaloceanspaces.com/uploads/main/article/1a1e22074084.pdf
dc.identifier.urihttp://41.89.96.81:4000/handle/123456789/3648
dc.language.isoen
dc.publisherAfrican Journal of Food Science
dc.subjectSorghum
dc.subjectLentil-enriched
dc.subjectWheat bread
dc.subjectMEDICINE::Physiology and pharmacology::Physiology::Nutrition
dc.subjectAgricultural resilience
dc.subjectKenya
dc.titleSorghum and lentil-enriched wheat bread for enhancing nutrition and agricultural resilience in Kenya
dc.typeArticle

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