Effect of Frying Temperature and Time on Thermophysical Properties and Quality Attributes of Deep-Fat Fried Plantain (Dodo)
J. A. Adeyanju, B. E. Alabi, A. O. Abioye, A. A. Adekunle & A. A. Oloyede · Asian Food Science Journal · 2021
This study investigated the effect of the processing conditions (frying temperature and time) on the thermophysical properties and product quality attributes of deep-fat fried plantain (dodo). The plantain were deep-fried at various frying temperatures (150-190 °C) and time inter...
Open access
Research Article
10.9734/afsj/2021/v20i1230386