Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium ) noodles-Reference-Cited by-同舟云学术

Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium ) noodles

Published:2018-10-02 Issue:8 Volume:6 Page:2210-2226
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Sobowale Sunday Samuel¹^ORCID,Animashaun Oluwatoyin Habibat¹,Mulaba-Bafubiandi Antoine Floribert²,Abidoye Temitope Saratallahi¹,Kewuyemi Yusuf Olamide¹,Adebo Oluwafemi Ayodeji³^ORCID

Affiliation:

1. Department of Food Technology; Moshood Abiola Polytechnic; Abeokuta Ogun State Nigeria

2. Department of Extraction Metallurgy; Faculty of Engineering and the Built Environment; University of Johannesburg; Johannesburg Gauteng South Africa

3. Department of Biotechnology and Food Technology; Faculty of Science; University of Johannesburg; Johannesburg Gauteng South Africa

Funder

Tertiary Education Trust Fund

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.786/fullpdf

Reference53 articles.

1. Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit;Adebiyi;Journal of Cereal Science,2016

2. Optimization of fermentation conditions for ting production using response surface methodology;Adebo;Journal of Food Processing and Preservation,2018