Optimization Of Processing Conditions For Vacuum Frying Of High Quality Fried Plantain Chips Using Response Surface Methodology (Rsm). Food Science And Biotechnology, 2014. Sobukola O.P., Dueik V., Muñoz L. and Bouchon P.doi bibtex @article{Paper_000144,
title = {Optimization Of Processing Conditions For Vacuum Frying Of High Quality Fried Plantain Chips Using Response Surface Methodology (Rsm)},
note = {Sobukola O.P., Dueik V., Mu\~noz L. and Bouchon P.},
journal = {Food Science And Biotechnology},
volume = {23},
number = {4},
doi = {10.1007/s10068-014-0153-x},
year = {2014}}
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