"Development of Optimum Operating Conditions for Quality Attributes in Deep-Fat Frying of Dodo Produced from Plantain Using Response Surface Methodology"
written by James Abiodun Adeyanju, John Oluranti Olajide, Adeyemi Akinbode Adedeji,
published by Food and Nutrition Sciences, Vol.7 No.14, 2016
has been cited by the following article(s) based on Google Scholar:
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