Modeling of Tuna Fish Frying Using Response Surface Methodology in the Production of Attieke “Garba” Dish in Côte D’Ivoire

1. ¹ Agronomic, Forestry and Environmental Engineering Department, University of Man, Man, Côte d’Ivoire
2. ² Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire
3. ³ Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire
4. ⁴ Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire
5. ⁵ Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire
6. ⁶ Laboratory of Bioengineering of Food Processes (LABIOPA), University of Abomey Calavi, Cotonou, Benin
7. ⁷ Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire