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Influence Of Potato Cultivar, Frying Temperature And Storage Time On Levels Of Peroxides And Free Fatty Acids In Crisps Made From Four Kenyan Potato Cultivars
(University of Nairobi, 2010-09)
Consumption and demand for potato crisps as snack in Kenya has been tremendously increasing in the past decade. Deep-oil-fried foods such as potato crisps absorbed high level of oil that are not only important nutritionally ...