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Article Title
The Impact of Extrusion Process Variables on the Physicochemical and Sensory Qualities of Maize (Zea mays), Bambara Groundnut (Vigna subterranea), and Sweet Potato (Ipomoea batatas) Based Extruded Products
Authored by
M. Yusuf
Department of Food Science and Technology Modibbo Adama University Yola, PMB 2076 Yola, Adamawa State, Nigeria.
K.B. Filli
Department of Food Science and Technology Modibbo Adama University Yola, PMB 2076 Yola, Adamawa State, Nigeria.
M.J. Bature
Department of Food Science and Technology Modibbo Adama University Yola, PMB 2076 Yola, Adamawa State, Nigeria.
M. Halilu
Department of Food Science and Technology Modibbo Adama University Yola, PMB 2076 Yola, Adamawa State, Nigeria.