Deep fat frying of yam slices: optimization of processing conditions using response surface methodology
The deep-fat frying of yam slices was investigated with the aim of optimizing the processing conditions. During frying, frying temperature, initial dry matter and frying time have a significant effect on moisture loss and oil uptake. Response surface methodology central composite rotatable design wa...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
2008
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/90770 |
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