Influence of palm oil, canola oil and blends on characteristics of fried plantain crisps

British Food Journal

Volumn 117, Issue 6, 2015, Pages 1793-1807

  Mba, Ogan I ^a   Dumont, Marie Josée ^a   Ngadi, Michael ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Colour; Food processing; Oil; Quality; Texture

Indexed keywords

BRASSICA NAPUS VAR. NAPUS; MUSA X PARADISIACA;

EID: 84929833619     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/BFJ-04-2014-0155     Document Type: Article

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