Optimization of composite flour for the production of thermo extrudates made from African breadfruit seeds, orange-fleshed sweet potato and tigernut.

Duru GN, Kajihausa OE, Olatunde GO, Onabanjo OO

DOI: 10.1007/s13197-024-06114-w
Published: 2026 Jan
Container: Journal of food science and technology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1007/s13197-024-06114-w,
  title = {Optimization of composite flour for the production of thermo extrudates made from African breadfruit seeds, orange-fleshed sweet potato and tigernut.},
  author = {Duru GN and Kajihausa OE and Olatunde GO and Onabanjo OO},
  year = {2026},
  journal = {Journal of food science and technology},
  doi = {10.1007/s13197-024-06114-w},
  url = {https://doi.org/10.1007/s13197-024-06114-w}
}

RIS

TY  - JOUR
TI  - Optimization of composite flour for the production of thermo extrudates made from African breadfruit seeds, orange-fleshed sweet potato and tigernut.
AU  - Duru GN
AU  - Kajihausa OE
AU  - Olatunde GO
AU  - Onabanjo OO
PY  - 2026
JO  - Journal of food science and technology
DO  - 10.1007/s13197-024-06114-w
UR  - https://doi.org/10.1007/s13197-024-06114-w
ER  -

APA

GN, D., OE, K., GO, O., & OO, O. (2026). Optimization of composite flour for the production of thermo extrudates made from African breadfruit seeds, orange-fleshed sweet potato and tigernut.. Journal of food science and technology. https://doi.org/10.1007/s13197-024-06114-w

Source records

pubmed · retrieved 2026-09-25T19:07:30.705Z
europe-pmc · retrieved 2026-09-25T19:07:30.692Z