The deep-fat frying of yam slices was investigated with the aim of optimizing the processing conditions. During frying, frying temperature, initial dry matter and frying time have a significant effect on moisture loss and oil uptake. Response surface methodology central composite rotatable design...
Enlace original:
https://cgspace.cgiar.org/handle/10568/90770
Sobukola, O.P.
,
Awonorin, S.O.
,
Sanni, L.O.
,
Bamiro, F.O
,
[Deep fat frying of yam slices: optimization of processing conditions using response surface methodology]
,
Deep fat frying of yam slices: optimization of processing conditions using response surface methodology
