About: Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack

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article by N. A. Abd Rahman et al published 21 October 2016 in Journal of Food Process Engineering

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в жовтні 2016 (uk) im Oktober 2016 veröffentlichter wissenschaftlicher Artikel (de) article by N. A. Abd Rahman et al published 21 October 2016 in Journal of Food Process Engineering (en)
publication date	wds:Q59255975-B4E4FADC-9B33-44E7-8689-61EDEB1D7EBA
publication date	2016-10-21 00:00:00Z (xsd:dateTime)
cites work	wds:Q59255975-0FBA8780-9FE3-4D27-AE9F-2CDEF989E275 wds:Q59255975-1FBD72FC-8BF9-4FF1-B7E5-72B833EB6762 wds:Q59255975-287EB4FD-627A-46CA-9FA8-29FA5545D9BA wds:Q59255975-6433588E-4484-43FD-AA3A-5CD95CF59804 wds:Q59255975-6CF0CF19-D62B-4A0F-9668-36C21C1CBC31 wds:Q59255975-6DDE8BC0-FEA4-4B59-9099-294C4229201B wds:Q59255975-BC5EA320-F68F-4E7B-A846-56F5FE8A4442 wds:Q59255975-BCB6D08F-BF57-4FEA-8327-7623B8C6E929
cites work	Chemistry of deep-fat frying oils Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours Understanding oil absorption during deep-fat frying Mechanism and reduction of fat uptake in deep-fat fried foods Effects of processing conditions on the quality of vacuum fried apple chips Vacuum frying of potato chips RESPONSE SURFACE OPTIMIZATION FOR CLARIFICATION OF WHITE PITAYA JUICE USING A COMMERCIAL ENZYME
author name string	wds:Q59255975-0086A9D2-5964-4643-9F7D-6C2B8A3DF7A4 wds:Q59255975-0B0ACA3B-9E41-4AEB-912E-891ECAD559AE wds:Q59255975-3A3DDDDC-53C7-4EF4-A831-3C07691AF205 wds:Q59255975-B953EA3F-0B8D-42A2-8682-B65D0813B7A1 wds:Q59255975-E6506CF1-429B-42CC-B976-D1965F782866
author name string	F. S. Taip L. A. Lokmanalhakim N. A. Abd Rahman S. M. Mustapa Kamal S. Z. Abdul Razak
rdfs:label	Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack (en) Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack (nl)
skos:prefLabel	Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack (en) Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack (nl)
name	Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack (en) Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack (nl)
title	wds:Q59255975-2425C1A7-A6E4-4E82-8E25-783B7666F9C6
title	Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack (en)
page(s)	wds:Q59255975-0F7424E0-1A80-4280-A775-AD90BB7438D3
page(s)	e12507
instance of	wds:Q59255975-832E9F1E-0563-4067-B22B-347197D25FA9
instance of	scholarly article
published in	wds:Q59255975-D67718E4-7911-4655-9163-71F26DF3E317
published in	Journal of Food Process Engineering
issue	wds:Q59255975-FF660A4F-8B31-4F8D-9755-6C9BCDE10B81
volume	wds:Q59255975-812B63A0-9011-4830-BB86-4FCBEEAE7FF9
issue	4
volume	40
DOI	wds:Q59255975-0599F91D-1CDD-473C-BC74-5AD3DB8020E9
DOI	http://dx.doi.org/10.1111/JFPE.12507
DOI	10.1111/JFPE.12507
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q59255975

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