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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Bibliographische Detailangaben
1. Verfasser:	Akinjayeju, Oluwole
Weitere Verfasser:	Onayemi, O.
Format:	Abschlussarbeit
Sprache:	Englisch
Veröffentlicht:	Obafemi Awolowo University 2014
Schlagworte:	Extrusion characteristics cereal-legume blends
Online-Zugang:	http://localhost:8080/xmlui/handle/123456789/2163
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

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