Article ISI SCOPUS
Food and Bioproducts Processing  (2015)

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

Esan, TA; Sanni, LO; Bakare, HA; Muñoz, L

Keywords: optimization, quality attributes, oil content, vacuum frying, Sweetpotato chips, Carotenoid content

Más información

Título según WOS: Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chips
Título según SCOPUS: Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chips
Título de la Revista: Food and Bioproducts Processing
Volumen: 95
Editorial: Institution of Chemical Engineers
Fecha de publicación: 2015
Página de inicio: 27
Página final: 37
Idioma: English
DOI:

10.1016/j.fbp.2015.03.008
Notas: ISI, SCOPUS