Book Chapters

Effects of extrusion cooking and wheat bran addition on the nutritional and functional properties of cassava-defatted toasted soy composite

Oladiran, D.A., Emmambux, M.N. and Minnaar, A., 2016. Effects of extrusion cooking and wheat bran addition on the nutritional and functional properties of cassava-defatted toasted soy composite. Satrch/Starke

Link: https://onlinelibrary.wiley.com/doi/abs/10.1002/star.201600183

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