Optimization of germinated cowpea flour ratios and extrusion conditions on the nutritional composition and sensory quality of Ethiopian emmer wheat-based extruded porridge
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Publisher
Elsevier BV
Reference61 articles.
1. Complementary feeding: Review of recommendations, feeding practices, and adequacy of homemade complementary food preparations in developing countries–lessons from Ethiopia;Abeshu;Frontiers in Nutrition,2016
2. Processing effects on chemical, functional and pasting properties of cowpea flour from different varieties;Adegunwa;Nigerian Food Journal,2012
3. Optimization of lupine (Lupinus albus L .) composition, feed moisture content and barrel temperatures for best quality maize based extruded snack food;Adem;Nutrition & Food Science,2019
4. Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour;Akande;Food Science and Nutrition,2017
5. Effects of extrusion process parameters on the quality properties of ready-to-eat pulse-based snacks;Alemayehu;Cogent Food and Agriculture,2019
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