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Extrusion Processing for Value-Added Production of Food and Feed
A. Adedeji, Akinbode
(PI)
Adedokun, Sunday
(CoI)
Animal and Food Sciences
Biosystems and Agricultural Engineering
Overview
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Food Science
Dextrinization
50%
Extrusion Conditions
50%
Extrusion Processing
100%
Food Quality
50%
Gelatinization
50%
Gluten
50%
Nutrition
50%
Physicochemical Characteristics
50%
Value-added Food
50%