Development of a high protein weaning food by extrusion cooking using peanuts, maize and soybeans

By W. Plahar, B. Okezie, C.K. Gyato. 2003

53 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/60bdb0c520ef25664a29709fc2c5971478979ce8

Citations in the corpus

• Quality characteristics of bread produced from composite flours of wheat, plantain and soybeans (2006, unknown): “Soyabean seeds have been reported to contain appreciable amount of minerals and fat (Ariahu et al., 1999; Onyeka and Dibia, 2002; Plahar et al., 2003).”