Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack
Response surface methodology was employed to obtain the optimum process conditions for frying sweet potato (Ipomoea batatas) via hot‐air frying technique. Sweet potato samples were fried at different frying temperature (140–160°C) and time (4–12 min). These variables were used as independent variabl...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley Periodicals
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/62978/1/Response%20surface%20optimization%20for%20hot%20air-frying%20technique%20.pdf http://psasir.upm.edu.my/id/eprint/62978/ https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12507 |
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