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Journal of Food Processing & Technology
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Research Article - (2016) Volume 7, Issue 5

Optimisation of Deep-Fat Frying of Plantain Chips (Ipekere) using Response Surface Methodology

Adeyanju JA1*, Olajide JO1 and Adedeji AA2
1Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria
2Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY, USA
*Corresponding Author: