Effect of Extrusion Variables on Physical Properties and Acceptability of Dakuwa Produced From Blends of Sorghum (Sorghum Bicolour L) Graundnut (Arachis Hypogea L) and Tigernut (Cyperus Esculentus)

African Journal of Food Science and Technology
doi 10.14303/ajfst.2017.149
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OMICS Publishing Group


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