Optimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology (RSM)

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dc.contributor.authorAkinpelu, Olayinka Righteous
dc.contributor.authorIdowu, Micheal Ayodele
dc.contributor.authorSobukola, Olajide Philip
dc.contributor.authorHenshaw, Folake
dc.contributor.authorSanni, Silifat Ajoke
dc.contributor.authorBodunde, Goke
dc.contributor.authorAgbonlahor, Mure
dc.contributor.authorMuñoz Hernández, Loreto
dc.date.accessioned2020-10-02T01:25:34Z
dc.date.available2020-10-02T01:25:34Z
dc.date.issued2014
dc.format.extent8 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1007/s10068-014-0153-x
dc.identifier.issn1226-7708
dc.identifier.urihttps://doi.org/10.1007/s10068-014-0153-x
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/46843
dc.issue.numeroNo. 4
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final1128
dc.pagina.inicio1121
dc.revistaFood Science and Biotechnologyes_ES
dc.rightsacceso restringido
dc.titleOptimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology (RSM)es_ES
dc.typeartículo
dc.volumenVol. 23
sipa.codpersvinculados202111
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