Modelling of system parameters of extruded sorghum–cowpea breakfast cereal using response surface methodology-Reference-Cited by-同舟云学术

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Modelling of system parameters of extruded sorghum–cowpea breakfast cereal using response surface methodology

Published:2015-06 Issue:1 Volume:33 Page:1-7
ISSN:0189-7241
Container-title:Nigerian Food Journal
language:en
Short-container-title:Nigerian Food Journal

Author:

Gbenyi D.I.,Nkama I.,Badau M.H.,Shittu T.A.

Funder

Federal Polytechnic Mubi

World Bank Assisted Science and Technology Education Post-Basic (STEP-B) (Credit No: 4034 UNI) Project of The Federal Polytechnic Mubi, Nigeria

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference34 articles.

1. A general model for expansion of extruded products;Alvarez-Martinez;J. Food Sci.,1988

2. Response surface methodology for studying the quality characteristics of cowpea (Vigna unguiculata)-based tempeh;Annor;J. Food Process. Eng.,2009

3. Some functional properties of extruded acha/soybean blends using response surface analysis;Anuonye;Afr. J. Food Sci.,2012

4. Application of response surface methodology for studying the product characteristics of extruded rice–cowpea–groundnut blends;Asare;Int. J. Food Sci. Nutr.,2004

5. Functional and nutritional properties of extruded whole pinto bean meal (Phaseolus vulgaris L.);Baladran-Quintana;J. Food Sci.,1998

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1. Effects of extrusion on nutritional and non-nutritional properties in the production of multigrain ready to eat snacks incorporated with NUA45 beans;The North African Journal of Food and Nutrition Research;2023-11-13

2. Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties;Foods;2023-02-01

3. Drying characteristics of thermally pre-treated Cobra 26 F1 tomato slabs and applicability of Gaussian process regression-based models for the prediction of experimental kinetic data;Korean Journal of Chemical Engineering;2022-02-08

4. Cowpea Composition, Processing, and Products;Dry Beans and Pulses;2021-12-17

5. Optimization and characterization of rice–pigeon pea flour blend using extrusion cooking process;Legume Science;2021-01

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