Research Article

Citations for "Effect of Deep-Fat Frying on the Vitamins, Proximate and Mineral Contents of Colocasia esculenta Using Various Oils"


Citation to this article as recorded by ASCI logo


Omotosho, O.E., R. Garuba, F. Ayoade, A.H. Adebayo, O.E. Adedipe and S.N. Chinedu, 2016. Effects of deep-fat frying using canola oil, soya oil and vegetable oil on the proximate, vitamins and mineral contents of unripe plantain (Musa × paradisiaca). J. Applied Sci., 16: 103-107.
CrossRef  |  Direct Link  |  


Citations in impact factor journal as recorded by Crossref logo


Fortification of wheat flour and oil with vitamins B12 and D3: Effect of processing and storage
Journal of Food Composition and Analysis

ANFIS, ANN, and RSM modeling of moisture content reduction of cocoyam slices
Journal of Food Processing and Preservation


Citation to this article as recorded by Crossref logo


Sodium Chloride Inhibits Acrylamide Formation During Deep Fat Frying Of Plantain
Journal of Physics: Conference Series Vol. 1378, Issue 4, 042068, 2019

Mass Transfer during Atmospheric and Vacuum Frying of Chorizo
International Journal of Food Science

Services
Related Articles in ASCI
Search in Google Scholar
View Citation
Report Citation

 
©  2022 Science Alert. All Rights Reserved