Impact of Frying Oil Types and Keeping Duration on the Safety, Storability and Acceptability Factors of Chin-Chin (Deep-Fried Snack)
Naomi E. Akhigbe & Mathew K. Bolade · Asian Food Science Journal · 2022
This study investigated the influence of frying oil types and storage duration on the acrylamide concentration, moisture variation pattern, thiobarbituric acid reactive substances (TBARS) content and acceptability factors of commonly consumed snack (chin-chin). A standard process...
Open access
Research Article
10.9734/afsj/2022/v21i1030471