Evaluation of extruded snacks from blends of acha (Digitaria exilis) and cowpea (Vigna unguiculata) flours

Agricultural Engineering International: CIGR Journal

Volumn 14, Issue 3, 2012, Pages 210-217

  Olapade, Abiodun Adekunle ^a   Aworh, Ogugua Charles ^a  

^a UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Acha; Chemical properties; Complementary food; Cowpea; Extrusion cooking

Indexed keywords

EID: 84867163095     PISSN: None     EISSN: 16821130     Source Type: Journal    
DOI: None     Document Type: Article

References (26)

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