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Keywords: Fura
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Journal Articles
Effect of process variables on the hydration properties and acceptability of extruded millet‐soybean blends for fura manufacture
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Journal:
British Food Journal
British Food Journal (2013) 115 (6): 884–898.
Published: 07 June 2013
...K.B. Filli; I. Nkama; V.A. Jideani; I.U. Ibok Purpose Fura is a traditional thick dough ball snack produced principally from millet or sorghum which is common in Nigeria. It is consumed with nono (local fermented milk) or mashed in water before consumption in the form of porridge. The purpose...
