M.S. Sanusi
Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria
LiveDNA: 234.31892
R. Akinoso
Department of Food Technology, Faculty of Technology, University of Ibadan, Nigeria
N. Danbaba
Food Technology and Value Addition Programme, National Cereals Research Institute, Badeggi, Niger State, Nigeria
M.O. Sunmonu
Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria
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How to cite this article
M.S. Sanusi, R. Akinoso, N. Danbaba and M.O. Sunmonu, 2020. Effect of Processing Parameters on the Milling Quality of Brown Rice Using Taguchi Approach. American Journal of Food Technology, 15: 62-68.
DOI: 10.3923/ajft.2020.62.68
URL: https://scialert.net/abstract/?doi=ajft.2020.62.68
DOI: 10.3923/ajft.2020.62.68
URL: https://scialert.net/abstract/?doi=ajft.2020.62.68