C.A. Emmanuel-Ikpeme
Department of Biochemistry, University of Calabar, Calabar, Nigeria
C. A. Eneji
Department of Animal Science,
University of Calabar,
Calabar, Nigeria
U. Essiet
Department of Biochemistry, University of Calabar, Calabar, Nigeria
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How to cite this article
C.A. Emmanuel-Ikpeme, C. A. Eneji and U. Essiet, 2007. Storage Stability and Sensory Evaluation of Taro Chips
Fried in Palm Oil, Palm Olein Oil, Groundnut Oil, Soybean Oil and Their
Blends. Pakistan Journal of Nutrition, 6: 570-575.
DOI: 10.3923/pjn.2007.570.575
URL: https://scialert.net/abstract/?doi=pjn.2007.570.575
DOI: 10.3923/pjn.2007.570.575
URL: https://scialert.net/abstract/?doi=pjn.2007.570.575