J.N.C. Okafor
Food Technology Division, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
LiveDNA: 234.15932
ORCID: 0000-0001-6930-0333
Jane C. Ani
Food Technology Division, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
Gabriel I. Okafor
Food Technology Division, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
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How to cite this article
J.N.C. Okafor, Jane C. Ani and Gabriel I. Okafor, 2014. Effect of Processing Methods on Qualities of Bambara Groundnut (Voandzeia
subterranea (L.) Thouars) Flour and their Acceptability in Extruded Snacks. American Journal of Food Technology, 9: 350-359.
DOI: 10.3923/ajft.2014.350.359
URL: https://scialert.net/abstract/?doi=ajft.2014.350.359
DOI: 10.3923/ajft.2014.350.359
URL: https://scialert.net/abstract/?doi=ajft.2014.350.359