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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Xehetasun bibliografikoak
Egile nagusia:	Akinjayeju, Oluwole
Beste egile batzuk:	Onayemi, O.
Formatua:	Thesis
Hizkuntza:	ingelesa
Argitaratua:	Obafemi Awolowo University 2014
Gaiak:	Extrusion characteristics cereal-legume blends
Sarrera elektronikoa:	http://localhost:8080/xmlui/handle/123456789/2163
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

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