RSM applied for optimization of deep-fat fried ripe...

Journal of Food Science and Technology 2016 / 1 Vol. 53; Iss. 1

RSM applied for optimization of deep-fat fried ripe plantain slices and study of oxidation kinetics of oil by a DSC and polar methods

Pambou-tobi, Nadia, Arab-Tehrany, Elmira, Niamayoua, Rosalie Kama, Linder, Michel
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Volume:
53
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-015-2021-y
Date:
January, 2016
File:
PDF, 1.52 MB
english, 2016
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