Functional Properties of Plantain, Cowpea Flours and Oat Fiber in Extruded Products
Article first published online: 31 JUL 2012
© 2012 Wiley Periodicals, Inc.
Journal of Food Processing and Preservation
Volume 38, Issue 1, pages 347–355, February 2014
How to Cite
Oduro-Yeboah, C., Onwulata, C., Tortoe, C. and Thomas-Gahring, A. (2014), Functional Properties of Plantain, Cowpea Flours and Oat Fiber in Extruded Products. Journal of Food Processing and Preservation, 38: 347–355. doi: 10.1111/j.1745-4549.2012.00782.x
- Issue published online: 27 JAN 2014
- Article first published online: 31 JUL 2012
- Manuscript Accepted: 19 MAY 2012
- Manuscript Received: 20 JUN 2011
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