Browsing School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection by Title "Use of extrusion technology in instantizing a porridge flour formulation"
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Use of extrusion technology in instantizing a porridge flour formulation
(Makerere University, 2021-02)Production of instant flours provides a way to meet consumer demands for convenience porridge that require minimal preparation time. In addition, instant flours are energy saving, since they require low heat energy usage ...