Optimization Of Processing Conditions For Vacuum Frying Of High Quality Fried Plantain Chips Using Response Surface Methodology (Rsm). O.R., A., M.A., I., O.P., S., F., H., S.A., S., G., B., M., A., & L., M. Food Science And Biotechnology, 2014.
doi  bibtex   
@article{Paper_000144,
title   = {Optimization Of Processing Conditions For Vacuum Frying Of High Quality Fried Plantain Chips Using Response Surface Methodology (Rsm)},
author  = {Akinpelu O.R. and Idowu M.A. and Sobukola O.P. and Henshaw F. and Sanni S.A. and Bodunde G. and Agbonlahor M. and Mu�oz L.},
journal = {Food Science And Biotechnology},
volume  = {23},
number  = {4},
doi     = {10.1007/s10068-014-0153-x},
year    = {2014}}

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