Optimization of deep-fat frying conditions and quality attributes of orange-fleshed sweetpotato crisps by response surface methodology
Author:
Affiliation:
1. Federal University of Agriculture, Abeokuta, Nigeria
2. Department of Horticulture, Federal University of Agriculture, Abeokuta, Nigeria
Publisher
Informa UK Limited
Subject
General Earth and Planetary Sciences,General Engineering,General Environmental Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/23311932.2019.1658977
Reference33 articles.
1. The optimization of the deep-fat frying process of coated zucchini pieces by response surface methodology
2. Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins
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