首页> 外文OA文献 >Optimization of the Griddling Process of Kpejigaou (a Traditional Low Fat Nutritious Cowpea Food) Using Response Surface Methodology

【2h】

Optimization of the Griddling Process of Kpejigaou (a Traditional Low Fat Nutritious Cowpea Food) Using Response Surface Methodology

机译：利用响应面法优化Kpejigaou（传统低脂营养豇豆食品）的平板化过程

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
E. Amonsou; E. Sakyi-dawson; F. Saalia; S. Sefa-dedeh; L. D. Abbey;
展开▼
作者单位

展开▼
年度 2016
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Optimization of the Griddling Process of Kpejigaou (a Traditional Low Fat Nutritious Cowpea Food) Using Response Surface Methodology [J] . Amonsou E., Sakyi-Dawson E., Saalia F., Food Science and Technology International . 2010,第4期

机译：响应面法优化Kpejigaou（传统的低脂营养Nu豆食品）的网格化过程
2. Response surface methodology for optimizing the pre-processing conditions during canning of a newly developed and promising cowpea (Vigna unguiculata) variety [J] . Emmanuel Ohene Afoakwa, Samuel Errie Yenyi, Esther Sakyi-Dawson Journal of food engineering . 2006,第4期

机译：响应面方法优化了新开发和有前途的cow豆（Vigna unguiculata）品种的罐装过程中的预处理条件
3. Traditional Cereal Food as Container of Probiotic Bacteria “Lb. rhamnosus GG”: Optimization by Response Surface Methodology [J] . Asma Gharbi Yahyaoui, Taroub Bouzaiene, Fathia Aouidi, Journal of food quality . 2017,第6期

机译：传统谷物食品作为益生菌“ Lb”的容器。 rhamnosus GG”：通过响应面方法进行优化
4. A Study on Optimization of Processing Parameters for Synthesis of Calcium Hydroaluminosulfate Using Response Surface Methodology [C] . W. Xianxi, Z. Weidong, L. Jun, . 2017

机译：响应面法优化氢铝硫酸钙合成工艺参数的研究
5. Development of a lab-scale auger reactor for biomass fast pyrolysis and process optimization using response surface methodology. [D] . Brown, Jared Nathaniel. 2009

机译：使用响应面方法开发用于生物质快速热解和工艺优化的实验室规模的螺旋钻反应器。
6. Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology [O] . Sunday Samuel Sobowale, Tajudeen Adeniyi Olayanju, Antoine Floribert Mulaba‐Bafubiandi 2019

机译：响应面法优化山羊肉加工香肠的深油炸工艺条件及动力学
7. Process Optimization for Producing Cowpea Added Instant Kheer Mix Using Response Surface Methodology [O] . Monika Jain 2014

机译：使用响应面方法制作牛皮施加速溶速度混合的过程优化

Optimization of the Griddling Process of Kpejigaou (a Traditional Low Fat Nutritious Cowpea Food) Using Response Surface Methodology

著录项

引文网络

相似文献

相关主题

期刊订阅