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Physicochemical properties of extrudates from white yam and bambara nut blends

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Figure

Fig. 1. Response surface of ER as a function of: a – BT and SS, b – FM and SS.
Fig. 2. Response surface of bulk density as a function of barrel temperature and: a – screw speed, b – feed moisture content.
Fig. 4. Response surface of extrudate trypsin inhibition activity asa function of barrel temperature and feed moisture content.

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