The Effect of Feed Moisture and Barrel Temperature on the Essential Amino Acids Profile of Sorghum Malt and Bambara Groundnut Based Extrudates | Zendy

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The Effect of Feed Moisture and Barrel Temperature on the Essential Amino Acids Profile of Sorghum Malt and Bambara Groundnut Based Extrudates

Author(s) -

Jiddere G Kalep Bulus Filli

Publication year - 2015

Publication title -

journal of food processing and technology

Language(s) - English

Resource type - Journals

ISSN - 2157-7110

DOI - 10.4172/2157-7110.1000448

Subject(s) - sorghum , moisture , barrel (horology) , food science , agronomy , chemistry , environmental science , materials science , biology , composite material , organic chemistry

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