Optimization of processing parameters on the proximate properties of maize and soybean extrudates

Autor: Ayobami Adekunle, Adefemiwa, Olusegun Awonorin, Samuel, Philip Sobukola, Olajide, Usman Dairo, Olawale, Olaosebikan Ogunleye, Oladipupo

Publikováno v: Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
Volume 16
Issue 1-2

Maize (TZSR-W-1 NARZO-20) and soybean (TGX1448) flours were used for the development of extruded products. The flour formulations were maize (46-52%), soybean (21-32%), and moisture content (16-26%). Central Composite Design (CCD) in Response Surface

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______951::e0c4bf244687a0ddc04ddc6949d3cf41
https://hrcak.srce.hr/265100

Application of starch-albumen powder as breading material in fried foods: An optimization study.

Autor: Shittu, Taofik Akinyemi, Ogunjinmi, Oluwaseun, Ola, Ibukun Adekola, Sobukola, Olajide Philip, Sogunle, Olajide Mark, Olayanju, Tajudeen Muraina, Dairo, Olawale Usman

Publikováno v: Journal of Culinary Science & Technology; 2016, Vol. 14 Issue 1, p22-35, 14p, 1 Color Photograph, 1 Black and White Photograph, 1 Diagram, 4 Charts, 1 Graph