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Results:
1-7
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Results: 7
Authors:
Uzochukwu, S
Balogh, E
Loefler, RT
Ngoddy, PO
Citation: S. Uzochukwu et al., Structural analysis by C-13-nuclear magnetic resonance spectroscopy of glucans elaborated by gum-producing bacteria isolated from palm wine, FOOD CHEM, 73(2), 2001, pp. 225-233
Authors:
Iwe, MO
Van Zuilichem, DJ
Ngoddy, PO
Citation: Mo. Iwe et al., Extrusion cooking of blends of soy flour and sweet potato flour on specific mechanical energy (SME), extrudate, temperature and torque, J FOOD PROC, 25(4), 2001, pp. 251-266
Authors:
Iwe, MO
Van Zuilichem, DJ
Ngoddy, PO
Ariahu, CC
Citation: Mo. Iwe et al., Residence time distribution in a single-screw extruder processing soy-sweet potato mixtures, LEBENSM-WIS, 34(7), 2001, pp. 478-483
Authors:
Iwe, MO
van Zuilichem, DJ
Ngoddy, PO
Lammers, W
Citation: Mo. Iwe et al., Amino acid and protein dispersibility index (PDI) of mixtures of extruded soy and sweet potato flours, LEBENSM-WIS, 34(2), 2001, pp. 71-75
Authors:
Iwe, MO
van Zuilichem, DJ
Ngoddy, PO
Citation: Mo. Iwe et al., Color of single-screw extruded blends of soy-sweet potato flour - A response surface analysis, PL FOOD HUM, 55(2), 2000, pp. 159-168
Authors:
Iwe, MO
Ngoddy, PO
Citation: Mo. Iwe et Po. Ngoddy, Effect of extrusion on trypsin inhibitor contents of soy-sweet potato mixtures, J FOOD PROC, 24(6), 2000, pp. 453-463
Authors:
Iwe, MO
Ngoddy, PO
Citation: Mo. Iwe et Po. Ngoddy, Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends, PL FOOD HUM, 53(2), 1998, pp. 121-132
Risultati:
1-7
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