Impact of pretreatment and drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chips
Aim: This study examined the combined effects of pretreatment methods (blanching, citric acid, and ascorbic acid) and oven drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chips, aimed at optimizing processing conditions for improved product quality. Methods:...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Open Exploration Publishing Inc.
2025-08-01
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| Series: | Exploration of Foods and Foodomics |
| Subjects: | |
| Online Access: | https://www.explorationpub.com/uploads/Article/A101095/101095.pdf |
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