Proximate, functional and sensory characteristics of blended yellow maize and hard-to-cook cowpea extruded snacks.

Autor: Jombo TZ; Department of Food Science and Nutrition, Midlands State University, Gweru, Zimbabwe., Mwayera TA; Department of Food Science and Nutrition, Midlands State University, Gweru, Zimbabwe., Ndari G; Department of Food Science and Nutrition, Midlands State University, Gweru, Zimbabwe., Gwaza RN; Department of Food Science and Nutrition, Midlands State University, Gweru, Zimbabwe.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2025 Jan 15; Vol. 105 (1), pp. 483-488. Date of Electronic Publication: 2024 Aug 28.