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EFFECT OF BREWERS SPENT GRAIN ADDITION AND EXTRUSION PARAMETERS ON SOME PROPERTIES OF EXTRUDED YAM STARCH-BASED PASTA
The effect of brewers spent grain (BSG) addition (5–15% level), barrel temperature (100–110C) and screw speed (100–140 rpm) on proximate composition and functional properties of extruded yamExpand
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Characterization of Proximate, Physical And Thermal Properties of Improved Kenaf Seed
Characterization of proximate, physical and thermal properties of ten improved kenaf seed varieties was investigated .A significant difference (P<0.05) was found among the ten varieties in terms ofExpand