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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Bibliografische gegevens
Hoofdauteur:	Akinjayeju, Oluwole
Andere auteurs:	Onayemi, O.
Formaat:	Thesis
Taal:	Engels
Gepubliceerd in:	Obafemi Awolowo University 2014
Onderwerpen:	Extrusion characteristics cereal-legume blends
Online toegang:	http://localhost:8080/xmlui/handle/123456789/2163
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

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