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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Номзүйн дэлгэрэнгүй
Үндсэн зохиолч:	Akinjayeju, Oluwole
Бусад зохиолчид:	Onayemi, O.
Формат:	Дипломын ажил
Хэл сонгох:	англи
Хэвлэсэн:	Obafemi Awolowo University 2014
Нөхцлүүд:	Extrusion characteristics cereal-legume blends
Онлайн хандалт:	http://localhost:8080/xmlui/handle/123456789/2163
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!

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