Optimization of processing conditions for oil reduction of magwinya (a deep-fried cereal dough)-Reference-Cited by-同舟云学术

Optimization of processing conditions for oil reduction of magwinya (a deep-fried cereal dough)

Published:2018-02-23 Issue:2 Volume:10 Page:209-218
ISSN:2042-1338
Container-title:African Journal of Science, Technology, Innovation and Development
language:en
Short-container-title:African Journal of Science, Technology, Innovation and Development

Author:

Onipe Oluwatoyin Oladayo¹^ORCID,Beswa Daniso²,Jideani Victoria Adaora³^ORCID,Jideani Afam Israel Obiefuna¹^ORCID

Affiliation:

1. Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, South Africa

2. Department of Life and Consumer Sciences, School of Agriculture and Life Sciences, University of South Africa, Florida, South Africa

3. Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville, South Africa

Funder

University of Venda Research Grant

Publisher

Informa UK Limited

Subject

Computer Networks and Communications,Computer Science Applications,Development,Civil and Structural Engineering

Link

Reference31 articles.

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