Zobrazeno 1 - 10
of 99
pro vyhledávání: '"Nkama, I"'
Publikováno v:
British Food Journal, 2013, Vol. 115, Issue 6, pp. 884-898.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-May-2010-0091
Autor:
Filli, K.B., Nkama, I.
Publikováno v:
British Food Journal, 2007, Vol. 109, Issue 1, pp. 68-80.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/00070700710718516
Publikováno v:
Nutrition & Food Science, 2003, Vol. 33, Issue 3, pp. 125-130.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/00346650310476122
Publikováno v:
Arid Zone Journal of Engineering, Technology and Environment, Vol 14, Iss 4, Pp 559-582 (2018)
Arid Zone Journal of Engineering, Technology and Environment; Vol 14 No 4 (2018); 559-582
Arid Zone Journal of Engineering, Technology and Environment; Vol 14 No 4 (2018); 559-582
In this study, multivariate analysis of the relationship between extruder barrel temperatures (100-140oC), initial feed moisture level (15-25%) and bambara groundnut flour (8-24%) content during twin-screw extrusion of rice-bambara groundnut blends f
Publikováno v:
Arid Zone Journal of Engineering, Technology and Environment, Vol 14, Iss 4, Pp 693-712 (2018)
Arid Zone Journal of Engineering, Technology and Environment; Vol 14 No 4 (2018); 693-712
Arid Zone Journal of Engineering, Technology and Environment; Vol 14 No 4 (2018); 693-712
New product development using extrusion cooking, low cost raw materials to meet consumer preference for convenient products are increasingly becoming popular in the field of Food Engineering. The raw materials are usually complex biological materials
Akademický článek
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Publikováno v:
Journal of Food Science & Technology; May2021, Vol. 58 Issue 5, p1788-1796, 9p
Publikováno v:
Nigerian Journal of Technology; May2021, Vol. 40 Issue 3, p526-533, 8p
Autor:
Ilesanmi, JOY, Nkama, I
Publikováno v:
Nigerian Food Journal; Vol 35, No 1 (2017); 8-14
The effect of preserving cowpea grains with various mixtures and concentrations of neem and moringa seed oils on the sensory properties of ‘akara’ and ‘moimoi’ prepared from the stored cowpea was investigated. The results indicate that ‘aka