FNS> Vol.2 No.6, August 2011

Department of Food Technology, University of Ibadan, Ibadan Oyo State, Nigeria.

 

Copyright © 2011 Bolanle Oluwatoyin Oluwole, Abiodun Adekunle Olapade et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article

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B. Oluwole and A. Olapade, "Effect of Extrusion Cooking of White Yam (Dioscorea rotundata) and Bambara-Nut (Vigna subterranean) Blend on Some Selected Extrudate Parameters," Food and Nutrition Sciences, Vol. 2 No. 6, 2011, pp. 599-605. doi: 10.4236/fns.2011.26084.

 

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