Effect of process variables on the hydration properties and acceptability of extruded millet-soybean blends for fura manufacture

British Food Journal

Volumn 115, Issue 6, 2013, Pages 884-898

  Filli, K B ^a,b   Nkama, I ^c   Jideani, V A ^d   Ibok, I U ^e  

^a MODIBBO ADAMA UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^c Department of Food Science and Technology   (Nigeria)

^d CAPE PENINSULA UNIVERSITY OF TECHNOLOGY   (South Africa)

^e Federal Polytechnic   (Nigeria)

Author keywords

Acceptability; Extrusion; Food crops; Food testing; Fura; Hydration properties; Millet; Soybean

Indexed keywords

GLYCINE MAX; PENNISETUM GLAUCUM;

EID: 84879163450     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/BFJ-May-2010-0091     Document Type: Article

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