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2019 | 1 |
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Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology.
Food Sci Nutr. 2019 Aug 28;7(10):3161-3175. doi: 10.1002/fsn3.1145. eCollection 2019 Oct.
Food Sci Nutr. 2019.
PMID: 31660130
Free PMC article.
Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles.
Sobowale SS, Animashaun OH, Mulaba-Bafubiandi AF, Abidoye TS, Kewuyemi YO, Adebo OA.
Sobowale SS, et al. Among authors: mulaba bafubiandi af.
Food Sci Nutr. 2018 Oct 2;6(8):2210-2226. doi: 10.1002/fsn3.786. eCollection 2018 Nov.
Food Sci Nutr. 2018.
PMID: 30510722
Free PMC article.
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