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Cogent Food & Agriculture Volume 5, 2019 - Issue 1
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Research Article

Effect of barrel temperature and blending ratio on the sensory and physical properties of cassava-extruded snacks

Gerald TumwineSchool of Food Technology, Nutrition and Bioengineering, College of Agricultural and Environmental Sciences, Makerere University, P.O Box 7062, Kampala, UgandaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-0631-2748View further author information
ORCID Icon &
Amos AsiimweSchool of Food Technology, Nutrition and Bioengineering, College of Agricultural and Environmental Sciences, Makerere University, P.O Box 7062, Kampala, UgandaView further author information
|
Fatih YildizFood Engineering and Biotechnology, Middle East Technical University, Ankara, TurkeyView further author information
(Reviewing editor)
Article: 1633795 | Received 30 Mar 2019, Accepted 16 Jun 2019, Published online: 28 Jun 2019

References

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