Open AccessDevelopment of Optimum Operating Conditions for Quality Attributes in Deep-Fat Frying of <i>Dodo</i> Produced from Plantain Using Response Surface Methodology
Author(s) -
J. A. Adeyanju,
J. O. Olajide,
Adeyemi Akinbode Adedeji
Publication year - 2016
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2016.714129
Subject(s) - response surface methodology , water content , texture (cosmology) , food science , moisture , mathematics , chemistry , pulp and paper industry , chromatography , computer science , artificial intelligence , engineering , geotechnical engineering , organic chemistry , image (mathematics)
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