Effect of Extrusion Cooking of White Yam (Dioscorea rotundata) and Bambara-Nut (Vigna subterranean) Blend on Some Selected Extrudate Parameters (Record no. 33634)

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100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Bolanle Oluwole and Abiodun Olapade
245 #0 - TITLE STATEMENT
Title Effect of Extrusion Cooking of White Yam (Dioscorea rotundata) and Bambara-Nut (Vigna subterranean) Blend on Some Selected Extrudate Parameters
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Computer science, information & general works
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Uniform Resource Identifier <a href="https://new.zodml.org/sites/default/files/2023-07/effect_of_extrusion_cooking_of_white_yam_dioscorea_rotundata_and_bambara-nut_vigna_subterranean_blend_on_some_selected_extrudate_parameters.pdf">https://new.zodml.org/sites/default/files/2023-07/effect_of_extrusion_cooking_of_white_yam_dioscorea_rotundata_and_bambara-nut_vigna_subterranean_blend_on_some_selected_extrudate_parameters.pdf</a>
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        08/17/2023   08/17/2023 https://new.zodml.org/sites/default/files/2023-07/effect_of_extrusion_cooking_of_white_yam_dioscorea_rotundata_and_bambara-nut_vigna_subterranean_blend_on_some_selected_extrudate_parameters.pdf 08/17/2023 eBooks
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