Similar Items: Deep fat frying of yam slices: optimization of processing conditions using response surface methodology
- Effect of pre-reatment processes on physicochemical aspects of vacuum-fried banana chips
- Effect of vacuum frying conditions on physico-chemical properties of banana chips
- Kinetics of moisture loss and fat absorption during frying for different varieties of plantain
- Evaluation of four botanicals extracts and three types of storage bags for yam chip storage
- A survey of improved gari frying methods
- Can the image processing technique be potentially used to evaluate quality of frying oil?
Author: Sobukola, O.P.
- Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil
- Deep fat frying of yam slices: optimization of processing conditions using response surface methodology
- The roots (and tubers) of development and climate change: book of abstracts, 16th Triennial Symposium of the International Society for Tropical Root Crops (ISTRC), 23-28 Sep 2012, Federal University of Agriculture, Abeokuta, Nigeria
- Development, chemical composition, textural characterization and sensory acceptability of oyster or big cup mushroom incorporated chicken meatloaves
- Thin layer drying process of some leafy vegetables under open sun
Author: Awonorin, S.O.
- Deep fat frying of yam slices: optimization of processing conditions using response surface methodology
- Effect of texture modifiers on the physicochemical and sensory properties of dried fufu
- Variation in pasting and functional properties of flours and starches from water yam (Dioscorea alata)
- Use of multivariate techniques in studying the flour making properties of some CMD resistant cassava clones
- Effect of nitrogen fertilizer and cassava variety on the sensory quality of composite bread