Losses in β-carotene and vitamin C due to frying of plantain (Musa paradisiaca) chips

African Journal of Biotechnology

Volumn 6, Issue 3, 2007, Pages 280-284

  Adelaide, Demasse Mawamba ^a   Inocent, Gouado ^a   Marlyse, Leng ^a   Richard, Ejoh Aba ^b   Michel, Njinkoue Jean ^a   Felicite, Tchouanguep Mbiapo ^c  

^a UNIVERSITY OF YAOUNDÉ I   (Cameroon)

^b UNIVERSITY OF NGAOUNDERE   (Cameroon)

^c UNIVERSITY OF DSCHANG   (Cameroon)

Author keywords

carotene; Chips; Frying; Plantain; Vitamin C

Indexed keywords

ASCORBIC ACID; BETA CAROTENE; PALM OIL;

ARTICLE; BANANA; FRYING; LIPID ABSORPTION; NUTRITIONAL VALUE; TEMPERATURE DEPENDENCE; WATER LOSS;

MUSA X PARADISIACA;

EID: 33846947563     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

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