Effects of raw materials, processing conditions and packaging on the quality of plantain chips-Reference-Cited by-同舟云学术

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Effects of raw materials, processing conditions and packaging on the quality of plantain chips

Published:1995-07 Issue:3 Volume:68 Page:279-283
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Onyejegbu Christine A,Olorunda Ayodele O

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference18 articles.

1. AOAC 1980 Method of Analysis. The Association of Official Analytical Chemists, Washington, DC, USA. pp 272–282.

2. Colorimetric Method for Determination of Sugars and Related Substances

3. 1985 Background notes on plantain and bananas. Presented at the 3rd Conference of the International Association for Research on Plantain and Cooking Banana. 27–31 May, Abidjan, Ivory Coast.

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3. Physical and organoleptic characteristics of non-sour ‘kokoro’ (a Nigerian maize-based snack) as influenced by flour particle size differential;LWT;2018-01

4. Breeding Techniques;Banana Breeding;2011-01-21

5. Thermal Sensitivity of Some Plantain Micronutrients during Deep-Fat Frying;Journal of Food Science;2009-06

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