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Article Title
Optimisation of Drying Temperature and Time for Ackee (Blighia sapida) Aril Flour Using Response Surface Methodology
Authored by
Apata, D.O.
Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
Olanipekun, B.F.
Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.