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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| Format: | Praca dyplomowa |
| Język: | angielski |
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Obafemi Awolowo University
2014
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| Dostęp online: | http://localhost:8080/xmlui/handle/123456789/2163 |
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