📄 Peer-Reviewed Academic Output
Year: 2018
👁️ 63 Clicks
Effect of Extrusion on Protein Quality, Anti-nutritional Factors and Digestibility of Complementary Diet from Quality Protein Maize and Soybean Protein Concentrate
Abstract & Summary
Authors: MO Omosebi, OF Osundahunsi, TN Fagbemi
Publication Details
| Principal Author | Assoc. Prof. Omosebi Mary Omolola (Associate Professor) |
|---|---|
| Journal / Venue | Journal of Food Biochemistry, 2018 |
| Publication Year | 2018 |
| Article Clicks / Reads | 63 readers clicked (View Article) |
| DOI (Digital Object Identifier) | Not assigned / Not provided |
| Article / Publisher Link | https://scholar.google.com/citations?view_op=view_citation&hl=en&user=RDY1bKIAAAAJ&pagesize=100&citation_for_view=RDY1bKIAAAAJ:ufrVoPGSRksC ↗ |
| Department | Food Science and Technology |
| College / Faculty | College of Basic and Applied Sciences |
| Institution | Mountain Top University, Nigeria |
📋 APA 7th Edition Citation
Mary Omolola, O. (2018). Effect of Extrusion on Protein Quality, Anti-nutritional Factors and Digestibility of Complementary Diet from Quality Protein Maize and Soybean Protein Concentrate. Journal of Food Biochemistry, 2018. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=RDY1bKIAAAAJ&pagesize=100&citation_for_view=RDY1bKIAAAAJ:ufrVoPGSRksC