Please use this identifier to cite or link to this item:
http://ir.futminna.edu.ng:8080/jspui/handle/123456789/15925| Title: | Sensory and Textural Properties of Extrudates Prepared from Acha Flour and Pigeon Pea Protein Concentrate Blends |
| Authors: | Shakirah Omotoke Azeez CHINMA, C.E ISAH, R.J AUDU, Y |
| Issue Date: | 15-Oct-2020 |
| Publisher: | Nigeria Institute of Food Science and Technology |
| Citation: | Azeez, S.O., Chinma, C. E., Isah, R.J. and Audu, Y. (2020). Sensory and Textural Properties of Extrudates Prepared from Acha Flour and Pigeon Pea Protein Concentrate Blends. Proceedings of the 44th Nigerian Institute of Food Science and Technology Conference held in D’podium International Event Centre, Ikeja, Lagos State. Edited by Okafor, G.I., Oluwole, O.B., Alamu, E.A., Okolie, N.P., Alagbe, E.E., Ojo, T.I., Okafor, J.N., Agu, H.O., Okpala, L.C., Nicholas-Okpara, V.A.N., Ogunji, A. & Shittu, T.A. Pp 279-280. |
| Abstract: | XXX |
| URI: | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/15925 |
| ISSN: | 0189-7241 |
| Appears in Collections: | Food Science & Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 44th NIFST Proceedings.pdf | 4.72 MB | Adobe PDF | View/Open |
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