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Temperature effects on steady-state growth, phosphorus uptake, and the chemical composition of a marine phytoplankter

โœ Scribed by Joel C. Goldman

Publisher
Springer
Year
1979
Tongue
English
Weight
833 KB
Volume
5
Category
Article
ISSN
0095-3628

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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