Open AccessEffect of Extrusion on the Functional and Pasting Properties of High-quality Cassava Flour (HQCF)
Author(s) -
Sonnie K. Gborie,
Robert Mugabi,
Yusuf B. Byaruhanga
Publication year - 2022
Publication title -
journal of food research
Language(s) - English
Resource type - Journals
eISSN - 1927-0895
pISSN - 1927-0887
DOI - 10.5539/jfr.v11n4p1
Subject(s) - extrusion , absorption of water , food science , ingredient , swelling , starch , solubility , moisture , chemistry , extrusion cooking , water content , functional food , expansion ratio , materials science , chemical engineering , composite material , organic chemistry , geotechnical engineering , engineering