African Journal of Food Science - Article Cited by

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

Some functional properties of extruded acha/soybean blends using response surface analysis

Anuonye J. C.

Department of Food Science and Nutrition, Federal University of Technology, Minna, Niger State, Nigeria.
Email: [email protected].

Article Number - 1F29F1C11722
Vol.6(10), pp. 269 - 279 , May 2012
https://doi.org/10.5897/AJFS12.001

Accepted: 29 February 2012
Published: 30 May 2012

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

CrossRef Citations (4)

See more citations on Google Scholar

1.

De Pilli Teresa,Legrand Jack,Derossi Antonio,Severini Carla, . (2015) Effect of proteins on the formation of starch–lipid complexes during extrusion cooking of wheat flour with the addition of oleic acid . International Journal of Food Science & Technology

2.

Oberoi Davinder Pal Singh,Sogi Dalbir Singh, . (2017) Utilization of watermelon pulp for lycopene extraction by response surface methodology . Food Chemistry

3.

Banki Ndaliman Mohammed,Salihu Aliyu,Muhammad Aliyu,Bala Shuaibu Mallam, . (2021) Optimization and characterization of rice–pigeon pea flour blend using extrusion cooking process . Legume Science

4.

Gbenyi D.I.,Nkama I.,Badau M.H.,Shittu T.A., . (2015) Modelling of system parameters of extruded sorghum–cowpea breakfast cereal using response surface methodology . Nigerian Food Journal

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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