| Autor: |
Demasse, MA, Gouado, I, Leng, M, Ejoh, AR, Njinkoue, JM, Tchouanguep, MF |
| Jazyk: |
angličtina |
| Rok vydání: |
2010 |
| Předmět: |
|
| Zdroj: |
African Journal of Biotechnology; Vol 6, No 3 (2007) |
| ISSN: |
1684-5315 |
| Popis: |
Slices of plantain (unripe and ripe) of 0.5, 1 and 2 mm thickness were fried at 130 ± 5, 150 ± 5 and 170 ± 5°C for 1 to 10 min in refined palm oil. The results obtained showed that -carotene and vitamin C contents decreased significantly with the elevation of the temperature andduration of frying (p |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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