Browsing School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection by Issue Date "2019-10-02"
Now showing items 1-1 of 1
-
Effect of extrusion processing on the physical properties of protein rich snacks containing soybean (glycine max)
(Makerere University, 2019-10-02)Extrusion cooking is a modern high-temperature short-time (HTST) processing technology which is becoming popular in certain industries because it offers several advantages over other types of cooking processes. This study ...