Optimisation of Drying Temperature and Time for Ackee (Blighia sapida) Aril Flour Using Response Surface Methodology

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SPIRE - Sciences Po Institutional REpository
Published
2026-02-16
Primary Topic
Food Drying and Modeling
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article
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article

Optimisation of Drying Temperature and Time for Ackee (Blighia sapida) Aril Flour Using Response Surface Methodology

Olanipekun BF, Apata D.O.
SPIRE - Sciences Po Institutional REpository
Food Drying and Modeling
article

Optimisation of Drying Temperature and Time for Ackee (Blighia sapida) Aril Flour Using Response Surface Methodology

Olanipekun BF, Apata D.O.
article en

Abstract

No abstract available for this paper.
SPIRE - Sciences Po Institutional REpository
Ladoke Akintola University of Technology (NG)
Openalex Percentile: Top 51%
Food Drying and Modeling
OpenAlex
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