Extrusion Characteristics of Cereal and Legume Flours.

Extrusion Characteristics of Cereal and Legume Flours.

Some physical factors that determine the extrusion characteristics of cereal-legume blends were examined. These were particle size, substitution level and type of legumes. Corn (Zea mays L.), Cowpea (Vigna unguiculata) and Winged beans ( Psophocar tetragonolobus L.) of three particle sizes namely fl...

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التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Akinjayeju, Oluwole
مؤلفون آخرون:	Onayemi, O.
التنسيق:	أطروحة
اللغة:	الإنجليزية
منشور في:	Obafemi Awolowo University 2014
الموضوعات:	Extrusion characteristics cereal-legume blends
الوصول للمادة أونلاين:	http://localhost:8080/xmlui/handle/123456789/2163
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

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