Process optimization of extrusion variables and its effect on properties of extruded cocoyam ( Xanthosoma sagittifolium ) noodles.

Autor: Sobowale SS; Department of Food Technology Moshood Abiola Polytechnic Abeokuta Ogun State Nigeria., Animashaun OH; Department of Food Technology Moshood Abiola Polytechnic Abeokuta Ogun State Nigeria., Mulaba-Bafubiandi AF; Department of Extraction Metallurgy Faculty of Engineering and the Built Environment University of Johannesburg Johannesburg Gauteng South Africa., Abidoye TS; Department of Food Technology Moshood Abiola Polytechnic Abeokuta Ogun State Nigeria., Kewuyemi YO; Department of Food Technology Moshood Abiola Polytechnic Abeokuta Ogun State Nigeria., Adebo OA; Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Johannesburg Gauteng South Africa.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2018 Oct 02; Vol. 6 (8), pp. 2210-2226. Date of Electronic Publication: 2018 Oct 02 (Print Publication: 2018).