Article · Journal · 2023

Optimization of Extrusion Cooking on the Characteristics of Ready-to-Eat Breakfast Cereal Made from Bambara Groundnut Based Composite Flour

Journal of Culinary Science & Technology

Citations: 3from other works
Field-weighted impact: 0.361.00 is the world average for its field and year
Among its field: 57th percentileby citations, against works of its field and year
Authors: 2from 2 institutions

Authors

2 authors across 2 institutions in 1 country