Multi‐response optimization of extrusion conditions of grain amaranth flour by response surface methodology-Reference-Cited by-同舟云学术

Multi‐response optimization of extrusion conditions of grain amaranth flour by response surface methodology

Published:2019-11-20 Issue:12 Volume:7 Page:4147-4162
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Atukuri Julian¹,Odong Brian B.¹,Muyonga John H.¹^ORCID

Affiliation:

1. School of Food Technology Nutrition and Bio‐Engineering Makerere University Kampala Uganda

Funder

National Agricultural Research Organisation

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1284

Reference68 articles.

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2. Functional and physico‐chemical properties of complementary diets produced from breadfruit (Artocarpus altilis);Adepeju A. B.;African Journal of Food Science and Technology,2014

3. Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour

4. Effects of Extrusion Process Parameters on a Cereal-Based Ready-to-Eat Expanded Product Formulated with Carrot Pomace

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