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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Detaylı Bibliyografya
Yazar:	Akinjayeju, Oluwole
Diğer Yazarlar:	Onayemi, O.
Materyal Türü:	Tez
Dil:	İngilizce
Baskı/Yayın Bilgisi:	Obafemi Awolowo University 2014
Konular:	Extrusion characteristics cereal-legume blends
Online Erişim:	http://localhost:8080/xmlui/handle/123456789/2163
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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