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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| Andere auteurs: | |
| Formaat: | Thesis |
| Taal: | Engels |
| Gepubliceerd in: |
Obafemi Awolowo University
2014
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| Online toegang: | http://localhost:8080/xmlui/handle/123456789/2163 |
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