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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Bibliografiska uppgifter
Huvudupphovsman:	Akinjayeju, Oluwole
Övriga upphovsmän:	Onayemi, O.
Materialtyp:	Lärdomsprov
Språk:	engelska
Publicerad:	Obafemi Awolowo University 2014
Ämnen:	Extrusion characteristics cereal-legume blends
Länkar:	http://localhost:8080/xmlui/handle/123456789/2163
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

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