Prediction of the thermo-physical properties of deep-fat frying plantain chips (ipekere) using artificial neural network
Authors
James Abiodun Adeyanju
Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso
John Oluranti Olajide
Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso
Emmanuel Olusola Oke
Department of Chemical Engineering, Michael Okpara University of Agriculture, Umudike, Nigeria
Jelili Babatunde Hussein
Department of Food Science and Technology, Modibbo Adama University of Technology, School of Agriculture and Agricultural Technology, Yola, Nigeria
Chiamaka Jane Ude
Department of Chemical Engineering, Michael Okpara University of Agriculture, Umudike, Nigeria
Language: English
Page range: 253 - 260
Submitted on: Oct 2, 2021
Accepted on: Dec 10, 2021
Published on: Dec 30, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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© 2021 James Abiodun Adeyanju, John Oluranti Olajide, Emmanuel Olusola Oke, Jelili Babatunde Hussein, Chiamaka Jane Ude, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.