Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Toluwalope F Ogunmoyela"'
Publikováno v:
Heliyon, Vol 6, Iss 11, Pp e05419- (2020)
African yam beans (Sphenostylis stenocarpa), Bambara groundnut (Vigna subterranean) and Pigeon pea (Cajanus cajan) flours were extruded in a single screw extruder at two extrusion temperatures; 100 °C and 140 °C, and the effect of extrusion cooking
Externí odkaz:
https://doaj.org/article/f37c4fb013b54ca49c03aae311318028
Publikováno v:
PLoS ONE, Vol 15, Iss 12, p e0242697 (2020)
Thermal degradation of sugars and amino acids, and depolymerization of macromolecules such as starch, proteins and fibre occasioned by high-temperature short-time extrusion cooking modify the physicochemical and functional properties of raw materials
Externí odkaz:
https://doaj.org/article/41f1e22f013f4e908913e18f357fd12c
Publikováno v:
Heliyon
African yam beans (Sphenostylis stenocarpa), Bambara groundnut (Vigna subterranean) and Pigeon pea (Cajanus cajan) flours were extruded in a single screw extruder at two extrusion temperatures; 100 °C and 140 °C, and the effect of extrusion cooking
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::98410db40186ff4ad80ba6337dcf5f64
https://pubmed.ncbi.nlm.nih.gov/33225089
https://pubmed.ncbi.nlm.nih.gov/33225089
Publikováno v:
PLoS ONE
PLoS ONE, Vol 15, Iss 12, p e0242697 (2020)
PLoS ONE, Vol 15, Iss 12, p e0242697 (2020)
Thermal degradation of sugars and amino acids, and depolymerization of macromolecules such as starch, proteins and fibre occasioned by high-temperature short-time extrusion cooking modify the physicochemical and functional properties of raw materials
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d201907842d3ade496badfbec131323
https://doi.org/10.1371/journal.pone.0242697
https://doi.org/10.1371/journal.pone.0242697
Publikováno v:
Heliyon, Vol 6, Iss 11, Pp e05419-(2020)
African yam beans (Sphenostylis stenocarpa), Bambara groundnut (Vigna subterranean) and Pigeon pea (Cajanus cajan) flours were extruded in a single screw extruder at two extrusion temperatures; 100 °C and 140 °C, and the effect of extrusion cooking
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a45752ed3ac9de0d22ba70c48d970102
https://doi.org/10.1016/j.heliyon.2020.e05419
https://doi.org/10.1016/j.heliyon.2020.e05419
Autor:
Adeleye, Oluwafunmilayo O.1 (AUTHOR) ooadeleye@rocketmail.com, Awodiran, Seun T.1 (AUTHOR), Ajayi, Atinuke O.1 (AUTHOR), Ogunmoyela, Toluwalope F.1 (AUTHOR)
Publikováno v:
PLoS ONE. 12/1/2020, Vol. 15 Issue 12, p1-18. 18p.