Drying characteristics of fermented‐cooked cassava chips used in the production of complementary food: Mathematical and Gaussian process regression modeling approaches-Reference-Cited by-同舟云学术

Drying characteristics of fermented‐cooked cassava chips used in the production of complementary food: Mathematical and Gaussian process regression modeling approaches

Published:2021-04-29 Issue: Volume: Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Okonkwo Clinton E.¹^ORCID,Olaniran Abiola F.²,Adeyi Oladayo³,Adeyi Abiola J.⁴⁵,Ojediran John O.²,Adewumi Adejoke D.²,Iranloye Yetunde M.³,Erinle Oluwakemi C.²

Affiliation:

1. Department of Agricultural and Biosystems Engineering, College of Engineering Landmark University Omu‐Aran Nigeria

2. Department of Food Science and Nutrition, College of Agricultural Science Landmark University Omu‐Aran Nigeria

3. Department of Chemical Engineering Michael Okpara University of Agriculture Umudike Abia State Nigeria

4. Department of Mechanical Engineering Ladoke Akintola University of Technology Ogbomoso Oyo State Nigeria

5. Forestry Research Institute of Nigeria Ibadan Nigeria

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13715

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