Development of optimum operating conditions for quality attributes in deep-fat frying of dodo produced from plantain using response surface methodology

Abiodun Adeyanju, J. O. Olajide, A.A. Adedeji

Research output: Contribution to journalArticlepeer-review

Original languageAmerican English
Pages (from-to)1423-1433
Number of pages11
JournalFood and Nutrition Sciences
Volume7
Issue number14
StatePublished - 2016

Keywords

  • Frying
  • Dodo

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