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

2015 ◽  
Vol 95 ◽  
pp. 27-37 ◽  
Author(s):  
T.A. Esan ◽  
O.P. Sobukola ◽  
L.O. Sanni ◽  
H.A. Bakare ◽  
L. Munoz
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