Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chips

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Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chips.pdf(2.95 KB)
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2015
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https://doi.org/10.1016/j.fbp.2015.03.008
 https://repositorio.uc.cl/handle/11534/59247
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