Water yam (Dioscorea alata) flour was processed using standard wet milling procedure prior to the extrusion process, which led to the determination of extrudate properties of the flours. A single-screw extruder (DCE 330, NJ) was used in evaluating the extrudate properties, which included torque, ...
Enlace original:
https://cgspace.cgiar.org/handle/10568/90333
Oke, M.O.
,
Awonorin, S.O.
,
Sanni, L.O.
,
Asiedu, Robert
,
Aiyedun, P.O.
,
[Effect of etrusion variables on Extrudates properties of water yam flours - a response surface analysis]
,
Effect of etrusion variables on Extrudates properties of water yam flours - a response surface analysis
