Optimization of the extrusion process for the production of ready-to-eat snack from rice, cassava and kersting's groundnut composite flours-Reference-Cited by-同舟云学术

Optimization of the extrusion process for the production of ready-to-eat snack from rice, cassava and kersting's groundnut composite flours

Published:2015-11 Issue:1 Volume:64 Page:18-24
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Awolu Olugbenga Olufemi,Oluwaferanmi Patience Morayo,Fafowora Oluwatobi Iyanuoluwa,Oseyemi Grace Funmilayo

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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3. Proximate and functional properties of open air, solar and oven dried cocoyam flour;Amadinkwa;International Journal of Agriculture and Rural Development,2012

4. Official methods of association of analytical chemist;AOAC,2005

5. A comparative study on the chemical and amino acid composition of some Nigerian under-utilized legume flours;Aremu;Pakistan Journal of Nutrition,2006

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