RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Optimization of extrusion variables for the production of extruded snacks from mung bean (Vigna radiata) flour
https://doi.org/10.31248/RJFSN2024.168 | Article Number: 01E9D22B3 | Vol.9 (1) - February 2024
Received Date: 05 February 2024 | Accepted Date: 24 February 2024 | Published Date: 28 February 2024
Authors: Azih, S. S.* , Kajihausa, O. E. , Adebowale, A. A. and Adegunwa, M. O.
Keywords: functional properties, Expansion ratio, extrusion, Response Surface Methodology (RSM)
APA STYLE
Azih, S. S., Kajihausa, O. E., Adebowale, A. A., & Adegunwa, M. O. (2024). Optimization of extrusion variables for the production of extruded snacks from mung bean (Vigna radiata) flour. Research Journal of Food Science and Nutrition, 9(1), 15-28.
HARVARD STYLE
Azih, S. S., Kajihausa, O. E., Adebowale, A. A. and Adegunwa, M. O. 2024. Optimization of extrusion variables for the production of extruded snacks from mung bean (Vigna radiata) flour. Research Journal of Food Science and Nutrition, 9(1), Pp. 15-28.
VANCOUVER STYLE
Azih SS, Kajihausa OE, Adebowale AA & Adegunwa MO. Optimization of extrusion variables for the production of extruded snacks from mung bean (Vigna radiata) flour. Research Journal of Food Science and Nutrition. 2024 Feb 28: 9(1): 15-28.
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