Effect of Extrusion Cooking of White Yam (≪i>Dioscorea Rotundata</I>) and Bambara-Nut (≪i>Vigna Subterranean</I>) Blend on Some Selected Extrudate Parameters
Food and Nutrition Sciences
doi 10.4236/fns.2011.26084
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Date
January 1, 2011
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Scientific Research Publishing, Inc.