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Sofowora Anuoluwapo and Omini Joy John
Citations in impact factor journals
| Evaluation of the infrared frying on the physicochemical properties of fried apple slices and the deterioration of oil Food Chemistry |
| Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes Critical Reviews in Food Science and Nutrition |
Citation to this article as recorded by 
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Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects Toxin Reviews |
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Sodium Chloride Inhibits Acrylamide Formation During Deep Fat Frying Of Plantain Journal of Physics: Conference Series Vol. 1378, Issue 4, 042068, 2019 |
How to cite this article
Omotosho Omolola Elizabeth, Sofowora Anuoluwapo and Omini Joy John, 2017. Effect of Deep and Infrared Rays Frying on the Acrylamide Concentration Formation in Musa paradisiaca. American Journal of Food Technology, 12: 385-389.
DOI: 10.3923/ajft.2017.385.389
URL: https://scialert.net/abstract/?doi=ajft.2017.385.389
DOI: 10.3923/ajft.2017.385.389
URL: https://scialert.net/abstract/?doi=ajft.2017.385.389