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EFFECTS OF STORAGE ON THE CHEMICAL COMPOSITION AND FOOD QUALITY OF YAM

โœ Scribed by BOLANLE O. OTEGBAYO; ROBERT ASIEDU; MPOKO BOKANGA

Book ID
111340971
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
100 KB
Volume
36
Category
Article
ISSN
0145-8892

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Effects of frying and storage at room te
Effects of frying and storage at room temperature on the chemical composition and quality of sweet potato slices
โœ Ghazi, A. ;Abd-El-Aal, M. H. ;Khalil, M. ๐Ÿ“‚ Article ๐Ÿ“… 1989 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 367 KB ๐Ÿ‘ 1 views

Fried sweet potato slices were prepared from yellow (Mabrouka) and orange (Abees) tubers. Some chemical and organoleptic qualities were studied. Changes in these qualities which occurred during storage for 3 months at room temperature were also investigated. The results obtained led to the following