Development of Optimum Operating Conditions for Quality Attributes in Deep-Fat Frying of <i>Dodo</i> Produced from Plantain Using Response Surface Methodology

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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):

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[3]	Scientific African
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[4]	Effect of Drying Variables on the Optimum Performance of a Centrifugal Palm Nuts Cracker Using Dura Cultivar: A Response Surface Methodology Approach
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[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)
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[7]	Predictive Modeling and Optimization of Extrusion Cooking Process for Color Characteristics and Consumer Acceptability of Fortified Rice Snacks
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