Zobrazeno 1 - 1
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pro vyhledávání: '"M E Ashimi"'
Publikováno v:
Journal of Natural Sciences Engineering and Technology. 15:108-121
The effect of frying temperatures ranging from 150-180 °C and frying time of 3-12 mins on the compo-sition and sensory quality of sweetpotato crisps from white-fleshed and yellow-fleshed varieties were investigated in this study. Chemical composit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::831dfd3d84b3bec1d26ece41e9762411
https://doi.org/10.51406/jnset.v15i1.1770
https://doi.org/10.51406/jnset.v15i1.1770
