Process optimization of vacuum-fried Philippine sweet potato (Ipomoea batatas L.) chips

Détails bibliographiques
Auteur principal:	De Guzman, Edward Peter B. (Auteur)
Autres auteurs:	Luna, Myrna Benita Z. (adviser.)
Format:	Thèse
Langue:	anglais
Sujets:	Sweet potatoes. Food > Effect of heat on. Processed foods > Philippines. Process optimization. Vacuum frying. Sweet potato chips. Response surface methodology.
Accès en ligne:	Available for University of the Philippines Diliman via Digital Archives. Click here to access