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Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges |
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| Authors: | Penina N Muoki Marise Kinnear Mohammad Naushad Emmambux Henriëtte L de Kock |
| Affiliation: | 1. Department of Food Science, University of Pretoria, Hatfield, South Africa;2. International Institute of Tropical Agriculture, Nampula, Mozambique |
| Abstract: | |
| Keywords: | cassava– soy complementary porridge conventionally cooked extrusion sensory quality |