📄 Peer-Reviewed Academic Output
Year: 2019
👁️ 56 Clicks
Production of extrudate pasta from optimal sorghum–peanut flour blend and influence of composite flours on some quality characteristics and sorption isotherms
Abstract & Summary
Authors: SS Sobowale, OA Adebo, AF Mulaba-Bafubiandi
Publication Details
| Principal Author | Assoc. Prof. Sunday Sobowale Samuel (Associate Professor) |
|---|---|
| Journal / Venue | Transactions of the Royal Society of South Africa 74 (3), 268-275, 2019 |
| Publication Year | 2019 |
| Article Clicks / Reads | 56 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=jW0RDTYAAAAJ&pagesize=100&citation_for_view=jW0RDTYAAAAJ:4TOpqqG69KYC ↗ |
| Department | Food Science and Technology |
| College / Faculty | College of Basic and Applied Sciences |
| Institution | Mountain Top University, Nigeria |
📋 APA 7th Edition Citation
Samuel, S. S. (2019). Production of extrudate pasta from optimal sorghum–peanut flour blend and influence of composite flours on some quality characteristics and sorption isotherms. Transactions of the Royal Society of South Africa 74 (3), 268-275, 2019. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=jW0RDTYAAAAJ&pagesize=100&citation_for_view=jW0RDTYAAAAJ:4TOpqqG69KYC