Moruf O. Oke
The optimisation of the colour analysis of microwave-dried tomatoes applying the taguchi technique
Department of Food Science and Technology, Modibbo Adama University, Yola, Adamawa State, Nigeria (1)
Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria (2,3)
Department of Chemical Sciences, Osun State University, Osogbo, Osun State, Nigeria (4)
Abstract:
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