Sensory and Textural Properties of Extrudates Prepared from Acha Flour and Pigeon Pea Protein Concentrate Blends

Please use this identifier to cite or link to this item: http://repository.futminna.edu.ng:8080/jspui/handle/123456789/15925

Full metadata record

DC Field	Value	Language
dc.contributor.author	Shakirah Omotoke Azeez	-
dc.contributor.author	CHINMA, C.E	-
dc.contributor.author	ISAH, R.J	-
dc.contributor.author	AUDU, Y	-
dc.date.accessioned	2022-12-23T15:44:25Z	-
dc.date.available	2022-12-23T15:44:25Z	-
dc.date.issued	2020-10-15	-
dc.identifier.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.	en_US
dc.identifier.issn	0189-7241	-
dc.identifier.uri	http://repository.futminna.edu.ng:8080/jspui/handle/123456789/15925	-
dc.description.abstract	XXX	en_US
dc.language.iso	en	en_US
dc.publisher	Nigeria Institute of Food Science and Technology	en_US
dc.title	Sensory and Textural Properties of Extrudates Prepared from Acha Flour and Pigeon Pea Protein Concentrate Blends	en_US
dc.type	Presentation	en_US
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