Browsing School of Food Technology, Nutrition and Bioengineering (SFTNB) by Subject "Legume flour"
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Effect of extrusion cooking and cricket flour ingredient on the sensory and functional properties of staple cereal and legume flours
(Makerere University, 2022-03)Due to the increasing global population and unsustainable meat production, the future supply of animal-derived protein is predicted to be insufficient. This will lead to exacerbation of the current unacceptable high levels ...