Browsing School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection by Title "Effect of extrusion processing on the physical properties of protein rich snacks containing soybean (glycine max)"
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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 ...