Approximate Prediction of Chemical Changes in Peanut Oil during Intermittent Deep Frying Process Using UV-Visible Spectroscopy
O. S. Jolayemi & F. I. Akinmeye · Asian Food Science Journal · 2018
Aims: The study aimed at predicting some quality changes in peanut oil during intermittent frying of carbohydrate and protein-based foods, using visible spectroscopic and chemometric methods. Study Design: Completely Randomized Design and Multivariate Linear Regression were used...
Open access
Research Article
10.9734/AFSJ/2018/44074