Effect of Extrusion Process Variables on the Amylose and Pasting Characteristics of Acha/Soybean Extudates Using Response Surface Analysis

Autor:	MA Akpapunam, J.C. Anuonye ., G.I.O. Badifu ., C.U. Inyang .
Rok vydání:	2007
Předmět:	chemistry.chemical_compound Materials science chemistry Agronomy Chemical engineering Amylose Scientific method Extrusion Food Science
Zdroj:	American Journal of Food Technology. 2:354-365
ISSN:	1557-4571
DOI:	10.3923/ajft.2007.354.365
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::81790e356562815fd193ba3627330dc4 https://doi.org/10.3923/ajft.2007.354.365 Zobrazit plný text záznamu