DEEP-FAT FRYING OF YAM SLICES: OPTIMIZATION OF PROCESSING...

Journal of Food Processing and Preservation 2008 Vol. 32; Iss. 3

DEEP-FAT FRYING OF YAM SLICES: OPTIMIZATION OF PROCESSING CONDITIONS USING RESPONSE SURFACE METHODOLOGY

OLAJIDE P. SOBUKOLA, SAMUEL O. AWONORIN, LATEEF O. SANNI, FRANCIS O. BAMIRO
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Volume:
32
Year:
2008
Language:
english
Pages:
18
DOI:
10.1111/j.1745-4549.2008.00183.x
File:
PDF, 373 KB
english, 2008
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