The Effect of Extrusion Conditions on the Physicochemical Properties and Sensory Characteristics of Millet – Cowpea Based Fura
K. B. Filli, I. Nkama, V. A. Jideani & U. M. Abubakar · European Journal of Nutrition & Food Safety · 2012
A three-factor three level Response surface methodology central composite retortable design (CCRD) was adopted to study the effect of feed composition (X1), feed moisture content (X2) and screw speed (X3) on proximate compositin, amino acid and sensory evaluation during extrusion...
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Research Article