Assessment of Microbial Changes and Nutritional Qualities of Extruded White Yam (<i>Dioscorea rotundata</i>) and Bambara Groundnut (<i>Vigna subterranean</i>) Blends

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ISSN Print: 2157-944X
ISSN Online: 2157-9458

Website: https://www.scirp.org/journal/fns
E-mail: fns@scirp.org

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Submission

"Assessment of Microbial Changes and Nutritional Qualities of Extruded White Yam (Dioscorea rotundata) and Bambara Groundnut (Vigna subterranean) Blends"
written by O. B. Oluwole, S. O. Awonorin, F. Henshaw, G. N. Elemo, O. A. T. Ebuehi,
published by Food and Nutrition Sciences, Vol.4 No.1, 2013

has been cited by the following article(s):

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[1]	Impact of Storage and Packaging Material on the Nutritional, Product Properties and Microbial Count of Extruded Snacks Current Nutrition & Food Science, 2020 DOI:10.2174/1573401315666190126114847

[2]	Proximate composition, provitamin A retention, and shelf life of extruded orange-fleshed sweet potato and bambara groundnut-based snacks Journal of Food Processing and Preservation, 2017 DOI:10.1111/jfpp.13415

[3]	Moisture sorption isotherms and evaluation of quality changes in extruded snacks during storage LWT - Food Science and Technology, 2016 DOI:10.1016/j.lwt.2016.08.005

[4]	Functional Response of the PredatorsAlloeocranum biannulipes(Hemiptera: Reduviidae) andTeretrius nigrescens(Coleoptera: Histeridae) Feeding onDinoderus porcellus(Coleoptera: Bostrichidae) Infesting Yam Chips Environmental Entomology, 2016 DOI:10.1093/ee/nvw156

[5]	Survey of diversity and production of yams in four communities in Southern Ghana African Journal of Agricultural Research, 2015 DOI:10.5897/AJAR2014.9468