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

Nkesiga Jackson.,Ngoda Peninah.,Anyango Joseph.2025-06-162025-06-162022-01DOI: • 10.46715/jfsn2021.12.1000121http://41.89.96.81:4000/handle/123456789/1514enOptimization of Extrusion Cooking Parameters on Functional Properties of Ready-to- eat Extrudates from Orange-fleshed Sweet Potato FlourArticle