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Process optimization of extrusion variables and effects on some quality and sensory characteristics of extruded snacks from whole pearl millet-based flour

Crossref DOI link: https://doi.org/10.1007/s42452-021-04808-w

Published Online: 2021-09-29

Published Print: 2021-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Sobowale, Sunday Samuel https://orcid.org/0000-0002-1051-1133
Kewuyemi, Yusuf Olamide https://orcid.org/0000-0003-3294-245X
Olayanju, Adeniyi Tajudeen https://orcid.org/0000-0002-4771-1171
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Text and Data Mining valid from 2021-09-29

Version of Record valid from 2021-09-29
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Article History

Received: 13 July 2021

Accepted: 15 September 2021

First Online: 29 September 2021

Declarations

:

: The author(s) declared no conflicts of interest exist in the submitted manuscript, and all authors approve it for publication.

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