Optimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology (RSM)

✍ Scribed by O. R. Akinpelu; M. A. Idowu; O. P. Sobukola; F. Henshaw; S. A. Sanni; G. Bodunde; M. Agbonlahor; L. Munoz

• Book ID: 125961074
• Publisher: The Korean Society of Food Science and Technology
• Year: 2014
• Tongue: English
• Weight: 549 KB
• Volume: 23
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-014-0153-x