Effect of Extrusion Cooking Conditions on the Nutritional Value, Storage Stability and Sensory Characteristics of a Maize-Based Snack Food

✍ Scribed by O.O. Lasekan; W. Lasekan; M.A. Idowu; O.A. Ojo

• Book ID: 115622770
• Publisher: Elsevier Science
• Year: 1996
• Tongue: English
• Weight: 90 KB
• Volume: 24
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1006/jcrs.1996.0040