Optimization of Extrusion Cooking Parameters on Functional Properties of Ready-to- eat Extrudates from Orange-fleshed Sweet Potato Flour

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dc.contributor.authorNkesiga Jackson.,
dc.contributor.authorNgoda Peninah.,
dc.contributor.authorAnyango Joseph.
dc.date.accessioned2025-06-16T14:31:15Z
dc.date.available2025-06-16T14:31:15Z
dc.date.issued2022-01
dc.identifier.uriDOI: • 10.46715/jfsn2021.12.1000121
dc.identifier.urihttp://41.89.96.81:4000/handle/123456789/1514
dc.language.isoen
dc.publisherJournal of Food Science & Nutrition
dc.titleOptimization of Extrusion Cooking Parameters on Functional Properties of Ready-to- eat Extrudates from Orange-fleshed Sweet Potato Flour
dc.typeArticle

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