Optimization of processing parameters for drying of tomatoes ( Solanum lycopersicum L.var) slices using Taguchi technique-Reference-Cited by-同舟云学术

Optimization of processing parameters for drying of tomatoes ( Solanum lycopersicum L.var) slices using Taguchi technique

Author:

Hussein Jelili B.¹^ORCID,Oke Moruf O.²,Abiona Oluseye O.³,Adebayo Quadri⁴

Affiliation:

1. Department of Food Science and Technology Modibbo Adama University of Technology Yola Nigeria

2. Department of Food Engineering Ladoke Akintola University of Technology Ogbomoso Nigeria

3. Department of Chemical Sciences Osun State University Osogbo Nigeria

4. Department of Food Science and Technology Federal University Dutsinma Nigeria

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

Reference46 articles.

2. Lycopene content of tomatoes and tomato products;Alda L. M.;Journal of Agro‐alimentary Processes and Technologies,2009

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