Process optimization of extrusion variables and effects on some quality and sensory characteristics of extruded snacks from whole pearl millet-based flour

被引：0
作者：
Sunday Samuel Sobowale
Yusuf Olamide Kewuyemi
Adeniyi Tajudeen Olayanju
机构：
[1] Moshood Abiola Polytechnic,Department of Food Technology
[2] Mountain Top University,Department of Food Science and Technology
[3] University of Johannesburg,School of Tourism and Hospitality, College of Business and Economics
[4] Landmark University,Department of Agricultural and Biosystem Engineering, College of Engineering
来源：
SN Applied Sciences | 2021年 / 3卷
关键词：
Pearl millet-based flours; Extrusion; Optimization; Quality characteristics; Gluten-free snacks;
D O I：
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摘要：
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