Open AccessImpact of Frying Oil Types and Keeping Duration on the Safety, Storability and Acceptability Factors of Chin-Chin (Deep-Fried Snack)
Author(s) -
Naomi E. Akhigbe,
Mathew K. Bolade
Publication year - 2022
Publication title -
asian food science journal
Language(s) - English
Resource type - Journals
ISSN - 2581-7752
DOI - 10.9734/afsj/2022/v21i1030471
Subject(s) - chin , tbars , food science , chemistry , medicine , antioxidant , biochemistry , anatomy , lipid peroxidation
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