مقالة · مجلة · 2015

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

T. A. Esan, Olajide Philip Sobukola, Lateef Sanni, H.A. Bakare, L. Munoz

Food and Bioproducts Processing

• وصول مغلق
• دولي · دولتان

انتقل إلى الناشر10.1016/j.fbp.2015.03.008