Author: Udomkun, Patchimaporn
- Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium
- Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying
- Can the image processing technique be potentially used to evaluate quality of frying oil?
- Effect of vacuum frying conditions on physico-chemical properties of banana chips
- Influence of process parameters on the physico-chemical and microstructural properties of rice crackers: a case study of novel sprayfrying technique
- Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing
Author: Alakonya, A.
- How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours?
- Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips
- Effects of pressure and temperature on the physico‑chemical properties and acrylamide formation of starchy banana chips during the post‑frying centrifuge step
- Consumer preferences and socioeconomic factors decided on plantain and plantain-based products in the central region of Cameroon and Oyo state, Nigeria
- Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour
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