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

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dc.contributor.authorEsan, T. A.
dc.contributor.authorSobukola, O. P.
dc.contributor.authorSanni, L. O.
dc.contributor.authorBakare, H. A.
dc.contributor.authorMuñoz Hernández, Loreto
dc.date.accessioned2021-05-24T20:26:08Z
dc.date.available2021-05-24T20:26:08Z
dc.date.issued2015
dc.format.extent11 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.fbp.2015.03.008
dc.identifier.eissn1744-3571
dc.identifier.issn0960-3085
dc.identifier.urihttps://doi.org/10.1016/j.fbp.2015.03.008
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/59247
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final37
dc.pagina.inicio27
dc.revistaFood and Bioproducts Processinges_ES
dc.rightsacceso restringido
dc.titleProcess optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chipses_ES
dc.typeartículo
dc.volumenVol. 95
sipa.codpersvinculados202111
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