Response surface methodology for the optimization of process parameters during hot-air frying of chicken sausages incorporated with corn bran

Adeola, Akinlade Florence; Philip, Sobukola Olajide; Adesola, Adebowale Abdul-Razaq; Adegoke, Bakare Henry; Tolulope, Omidiran Adebukola

doi:10.1039/d3fb00204g

Sustainable Food Technol.

2024

DOI: 10.1039/d3fb00204g

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Response surface methodology for the optimization of process parameters during hot-air frying of chicken sausages incorporated with corn bran

Akinlade Florence Adeola,

Sobukola Olajide Philip,

Adebowale Abdul-Razaq Adesola

et al.

Abstract: Response Surface Methodology was used to study the effects of hot-air frying temperature (HFT; 170-190 oC) and time (HFt; 15-25 minutes) on some critical quality attributes of chicken sausage incorporated...

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Response surface methodology for the optimization of process parameters during hot-air frying of chicken sausages incorporated with corn bran

Abstract: Response Surface Methodology was used to study the effects of hot-air frying temperature (HFT; 170-190 oC) and time (HFt; 15-25 minutes) on some critical quality attributes of chicken sausage incorporated...

Cited by 0 publications

References 59 publications

No citations

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