Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology-Reference-Cited by-同舟云学术

Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Published:2019-08-28 Issue:10 Volume:7 Page:3161-3175
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Sobowale Sunday Samuel¹²^ORCID,Olayanju Tajudeen Adeniyi³,Mulaba‐Bafubiandi Antoine Floribert¹

Affiliation:

1. Department of Metallurgy, School of Mining, Metallurgy and Chemical Engineering, Faculty of Engineering and the Built Environment, Mineral Processing and Technology Research Centre University of Johannesburg Johannesburg South Africa

2. Department of Food Technology Moshood Abiola Polytechnic Abeokuta Nigeria

3. Department of Agricultural and Biosystem Engineering, College of Engineering Landmark University Omu‐Aran Nigeria

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1145

Reference48 articles.

1. Optimization of deep fat frying of plantain chips (Ipekere) using response surface methodology;Adeyanju J. A.;Journal of Food Science and Quality Management,2016

2. Studies on the characteristics of deep fried pretreated cocoyam slices (Xanthosoma sagittifolium);Akinlua O.;Journal of Agriculture and Veterinary Science,2013

3. Development and quality evaluation of cooked buffalo tripe rolls

4. Effect of Extrusion Process Variables on the Amylose and Pasting Characteristics of Acha/Soybean Extudates Using Response Surface Analysis

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