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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Κύριος συγγραφέας:	Akinjayeju, Oluwole
Άλλοι συγγραφείς:	Onayemi, O.
Μορφή:	Thesis
Γλώσσα:	Αγγλικά
Έκδοση:	Obafemi Awolowo University 2014
Θέματα:	Extrusion characteristics cereal-legume blends
Διαθέσιμο Online:	http://localhost:8080/xmlui/handle/123456789/2163
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!

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