Effect of extrusion cooking of soy-sweet potato mixtures on available lysine content and browning index of extrudates

Journal of Food Engineering

Volumn 62, Issue 2, 2004, Pages 143-150

  Iwe, M O ^a,d   Van Zuilichem, D J ^b   Stolp, W ^b   Ngoddy, P O ^c  

^a UNIVERSITY OF AGRICULTURE   (Nigeria)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c UNIVERSITY OF NIGERIA   (Nigeria)

^d Micheal Okpara University of Agriculture   (Nigeria)

Author keywords

Browning index; Extrusion; Lysine; Soy sweet potato

Indexed keywords

DISCOLORATION; ENZYMES; EXTRUSION; FOOD PROCESSING; HEAT TREATMENT; OXIDATION; SUGAR (SUCROSE);

BROWNING INDICES; DIAMETER VALUES; FEED COMPOSITION;

FOOD PRODUCTS;

GLYCINE MAX; IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 0242440369     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00212-7     Document Type: Article

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