Effects of frying and storage at room te
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Ghazi, A. ;Abd-El-Aal, M. H. ;Khalil, M.
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Article
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1989
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John Wiley and Sons
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English
โ 367 KB
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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