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

Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing

Pramesh Kr. Dhungana
  • Pramesh Kr. Dhungana
  • Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur-148106, Punjab, India.
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Arti Chauhan
  • Arti Chauhan
  • Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur-148106, Punjab, India.
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Sukhcharn Singh*
  • Sukhcharn Singh*
  • Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur-148106, Punjab, India.
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  •  Received: 23 August 2013
  •  Accepted: 13 May 2014
  •  Published: 28 May 2014

How to cite this article

APA /
Dhungana, P. Kr., Chauhan, A., & Singh, S. (2014). Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing. African Journal of Food Science, 8(5), 264-277.
Chicago /
Pramesh Kr. Dhungana, Arti Chauhan and Sukhcharn Singh. "Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing." African Journal of Food Science 8, no. 5 (2014): 264-277.
MLA /
Pramesh Kr. Dhungana, Arti Chauhan and Sukhcharn Singh. "Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing." African Journal of Food Science 8.5 (2014): 264-277.
DOI /
https://doi.org/10.5897/AJFS2013.1074
URL /
https://academicjournals.org/journal/AJFS/article-abstract/0A28C7245175

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

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