Journals Menu
Follow SCIRP
Contact us
customer@scirp.org
WhatsApp +86 18163351462(WhatsApp)
Click here to send a message to me 1655362766
Paper Publishing WeChat

Food and Nutrition Sciences

Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"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):
  • Google Scholar
  • CrossRef
[1] Optimization of air inlet features of an active indirect mode solar dryer: A response surface approach
Clean Energy …, 2023
[2] Scientific African
2021
[3] Optimization of Processing Conditions of Akara Egbe from Cowpea Substituted with Bambara Groundnut
2021
[4] Optimization of solar drying process parameters of cooking banana using response surface methodology
Scientific African, 2021
[5] MATHEMATICAL MODELLING AND NUMERICAL SIMULATION OF MASS TRANSFER DURING DEEP-FAT FRYING OF PLANTAIN (MUSA PARADISIACAL AAB) …
… Cinbinesis, Series E …, 2020
[6] Mathematical Modelling and Numerical Simulation of Mass Transfer during Deep-Fat Frying of Plantain (Musa paradisiacal AAB) Chips (ipekere)
2020
[7] Effect of Drying Variables on the Optimum Performance of a Centrifugal Palm Nuts Cracker Using Dura Cultivar: A Response Surface Methodology Approach
JOURNAL OF …, 2020
[8] Mathematical Modelling and Numerical Simulation of Mass Transfer During Deep-Fat Frying of Plantain (AAB) Chips ()
… Cibiniensis. Series E …, 2020
[9] Effect of Drying Variables on the Optimum Performance of a Centrifugal Palm Nuts Cracker Using Dura Cultivar: A Response Surface Methodology …
JOURNAL OF …, 2020
[10] Predictive Modeling and Optimization of Extrusion Cooking Process for Color Characteristics and Consumer Acceptability of Fortified Rice Snacks
IOSR Journal of Environmental Science, Toxicology and Food Technology, 2019
[11] PROXIMATE COMPOSITION AND COLOUR PARAMETERS OF DEEP-FRIED SNACK FROM BAMBARA NUT
USING Citrullus colocynthis
Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
customer@scirp.org
WhatsApp +86 18163351462(WhatsApp)
Click here to send a message to me 1655362766
Paper Publishing WeChat
Free SCIRP Newsletters
Copyright © 2006-2025 Scientific Research Publishing Inc. All Rights Reserved.
Top