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September 24, 2012Journal of Food Processing and PreservationOpen Access

Extrusion Cooking of Maize/Spirulina Mixture: Factors Affecting Expanded Product Characteristics and Sensory Quality

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Authors

SJSuryakanta M.R. JoshiMBManab Bandhu BeraPPParmjit S. Panesar

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Joshi et al. (2012) studied this question.

synapsesocial.com/papers/6aab80a4d3e6995eef4c50d8https://doi.org/10.1111/jfpp.12015
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