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  5. Assessment of Microbial Changes and Nutritional Qualities of Extruded White Yam (<i>Di

Assessment of Microbial Changes and Nutritional Qualities of Extruded White Yam (<i>Di

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：crystalymd
【摘 要】
：
Two flavoured extruded products were developed by co-extruding yam grits (750 μm) obtained from white yam (Dioscorea rotundata) and bambara groundnut flour (25
【作 者】
：
O. B. Oluwole S. O. Awonorin F 
【机 构】
：
DepartmentofBiochemistry,DepartmentofFoodScienceandTechnology,FoodandAnalyticalServicesDepartment
【出 处】
：
食品与营养科学(英文)
【发表日期】
：
2013年1期
【关键词】
：
Co-Extrude YAM Grits Bambara FLOUR Total Plate COUNT NUTRITIONAL Evaluation Weig 
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Two flavoured extruded products were developed by co-extruding yam grits (750 μm) obtained from white yam (Dioscorea rotundata) and bambara groundnut flour (250 μm) in 160:40 respectively obtained from white bambara groundnut with added flavouring agents
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