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Effect of extrusion cooking of white yam (Dioscorea rotundata) and bambara-nut(Vigna subterranean) Blend on some selected extrudate parameters
The effect of thermo-extrusion processing of white yam (Dioscorea rotundata) and bambara nut (Vigna subterranean) on some selected extrudate parameters of residence time, throughput and moisture content were investigated in this study. Both yam and bambara nut were processed into meals of750 um and...
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2011
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