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pro vyhledávání: '"OKUNLOYE AYINDE ADEPOJU"'
Autor:
EMMANUEL OLAYIMIKA SANGOTAYO, AJEKIGBE SOLA OLAJIRE, OKUNLOYE AYINDE ADEPOJU, ADEFEMIWA AYOBAMI ADEKUNLE, JAMES ABIODUN ADEYANJU, ADEKANMI OLUSEGUN ABIOYE
Publikováno v:
Journal of Advances in Food Science & Technology. :9-18
In this investigation, the mechanism of mass (moisture and fat) transfer during deep-fat frying of robo (fried melon cake) was carried out. The plots of dimensionless concentration ratios against time were used to determine moisture transfer paramete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08543c3a85dcc998964fc5345a4a31db
https://doi.org/10.56557/jafsat/2022/v9i37852
https://doi.org/10.56557/jafsat/2022/v9i37852
