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Selected physico-chemical properties of extrudates from white yam (Dioscorea rotundata) and bambara nut (vigna subterranean) blends
"This study was conducted to investigate effects of extrusion conditions on physicchemical properties of blend of yam and bambara nut flours. Blend of white yam grit (750 µm) and Bambara nut flour (500 µm) in ratio 4:1 respectively was extrusion cooked at varying screw speeds 50-70rpm, feed moistur...
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2013
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