Effect of Extrusion Cooking of White Yam (<i>Dioscorea rotundata</i>) and Bambara-Nut (<i>Vigna subterranean</i>) Blend on Some Selected Extrudate Parameters

"Effect of Extrusion Cooking of White Yam (Dioscorea rotundata) and Bambara-Nut (Vigna subterranean) Blend on Some Selected Extrudate Parameters"
written by Bolanle Oluwatoyin Oluwole, Abiodun Adekunle Olapade,
published by Food and Nutrition Sciences, Vol.2 No.6, 2011

has been cited by the following article(s):

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[1]	Application of Extrusion Cooking to Enhancing Mineral Bioaccessibility in Millet Flour Enriched with Natural Fortificants for Vulnerable Populations Food and Nutrition Sciences, 2024 DOI:10.4236/fns.2024.1512086

[2]	Enrichment of food blends with bambara groundnut flour: Past, present, and future trends Legume Science, 2020 DOI:10.1002/leg3.25

[3]	Tropical Roots and Tubers 2016 DOI:10.1002/9781118992739.ch12

[4]	Development of flaxseed fortified rice – corn flour blend based extruded product by response surface methodology Journal of Food Science and Technology, 2015 DOI:10.1007/s13197-014-1541-1

[5]	Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean (Mucuna pruriens L.) flours Journal of Food Measurement and Characterization, 2015 DOI:10.1007/s11694-015-9251-6

[6]	Changes in Moisture, Protein, and Fat Content of Fish and Rice Flour Coextrudates during Single-Screw Extrusion Cooking Food and Bioprocess Technology, 2013 DOI:10.1007/s11947-011-0764-7

[7]	Bread Making Potential of Composite Flour of Wheat-Acha (Digitaria exilis staph) Enriched with Cowpea (Vigna unguiculata L. walp) Flour Nigerian Food Journal, 2013 DOI:10.1016/S0189-7241(15)30050-3

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