Response surface optimization for hot air-frying technique...

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Journal of Food Process Engineering 2016 / 10

Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack

Abd Rahman, N.A., Abdul Razak, S.Z., Lokmanalhakim, L.A., Taip, F.S., Mustapa Kamal, S.M.
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Language:
english
Journal:
Journal of Food Process Engineering
DOI:
10.1111/jfpe.12507
Date:
October, 2016
File:
PDF, 682 KB
english, 2016
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