Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY, USA
Copyright © 2016 James Abiodun Adeyanju, John Oluranti Olajide, Adeyemi Akinbode Adedeji et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Abiodun Adeyanju, J. , Olajide, J. and Akinbode Adedeji, A. (2016) Development of Optimum Operating Conditions for Quality Attributes in Deep-Fat Frying of
Dodo Produced from Plantain Using Response Surface Methodology.
Food and Nutrition Sciences,
7, 1423-1433. doi:
10.4236/fns.2016.714129.