Optimization of Extrusion Cooking Parameters on Functional Properties of Ready-to- eat Extrudates from Orange-fleshed Sweet Potato Flour

Thumbnail Image

Files

Optimization of Extrusion Cooking Parameters on Functional Properties of Ready-to- eat Extrudates from Orange-fleshed Sweet Potato Flour.pdf (9.78 KB)

Date

2022-01

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Journal of Food Science & Nutrition

Abstract

Description

Keywords

Citation

URI

DOI: • 10.46715/jfsn2021.12.1000121
 http://41.89.96.81:4000/handle/123456789/1514

Collections

Research Publications

Endorsement

Review

Supplemented By

Referenced By