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pro vyhledávání: '"John Oluranti Olajide"'
Autor:
James Abiodun Adeyanju, John Oluranti Olajide, Emmanuel Olusola Oke, Jelili Babatunde Hussein, Chiamaka Jane Ude
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 25, Iss 2, Pp 253-260 (2021)
This study uses artificial neural network (ANN) to predict the thermo-physical properties of deep-fat frying plantain chips (ipekere). The frying was conducted with temperature and time ranged of 150 to 190 °C and 2 to 4 minutes using factorial desi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af381d396823879288a2e134bc703c7a
https://doaj.org/article/532eec5a0efd4891a39348e7d838a5d3
https://doaj.org/article/532eec5a0efd4891a39348e7d838a5d3
