Development by extrusion of soyabari snack sticks: a nutritionally improved soya—maize product based on the Nigerian snack (kokoro)
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637489609028555
Reference15 articles.
1. SOYBEAN EXTRUDED PRODUCT: A RESPONSE SURFACE ANALYSIS
2. PROTEIN QUALITY OF A WHOLE CORN/WHOLE SOYBEAN MIXTURE PROCESSED BY A SIMPLE EXTRUSION COOKER
3. Some Rheological Characteistics of Soy Extrudates in Tension
4. Food extrusion
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2. Cantidad, estabilidad y digestibilidad de hidratos de carbono tras el proceso de extrusión: Impacto sobre el índice glicémico de harinas de consumo habitual en Chile;Revista chilena de nutrición;2023-04
3. Some Quality Attributes of High Quality Cassava-Tigernut Composite Flour and Its Extruded Snacks;Journal of Culinary Science & Technology;2015-05-21
4. Beta-Carotene Stability in Extruded Snacks Produced Using Interface Engineered Emulsions;International Journal of Food Properties;2015-02-10
5. Quality Evaluation of Maize Chips (Kokoro) Fortified with Cowpea Flour;Nigerian Food Journal;2014
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