Article · Journal · 2001

EXTRUSION COOKING OF BLENDS OF SOY FLOUR AND SWEET POTATO FLOUR ON SPECIFIC MECHANICAL ENERGY (SME), EXTRUDATE TEMPERATURE AND TORQUE

Journal of Food Processing and Preservation

Citations: 30from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 13th percentileby citations, against works of its field and year
Authors: 3from 3 institutions

Authors

3 authors across 3 institutions in 2 countries

Maduebisis Ofo IweFirst authorCorresponding
- Joseph Sarwuan Tarka University Makurdi (NG)
as printed: M. O. IWE
D.J. van Zuilichem
as printed: D. J. VAN ZUILICHEM
Patrick NgoddySenior author
- University of Nigeria (NG)
as printed: P. O. NGODDY