Production and Quality Evaluation of Noodles From Sweet Potato Starch
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10256018808623883
Reference20 articles.
1. TWIN-SCREW EXTRUSION of RICE FLOUR: EFFECT of EXTRUDER LENGTH-TO-DIAMETER RATIO and BARREL TEMPERATURE ON EXTRUSION PARAMETERS and PRODUCT CHARACTERISTICS
2. Starch Granule Size Strongly Determines Starch Noodle Processing and Noodle Quality
3. Constraints to Production, Processing and Marketing of Sweet-Potato in Selected Communities in Offa Local Government Area, Kwara State Nigeria
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