plantain chips
Selected indexed studies
- Influence of pretreatments on oil absorption of plantain and cassava chips. (J Food Sci Technol, 2019) [PMID:30996426]
- Acrylamide formation in plantain (Musa paradisiaca) chips influenced by different ripening stages: A correlation study with respect to reducing sugars, amino acids and phenolic content. (Food Chem, 2017) [PMID:28041558]
- Physicochemical, microbiological and sensory changes in stored plantain chips. (Plant Foods Hum Nutr, 2000) [PMID:10898483]
_Worker-drafted node — pending editorial review._
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Sources
- Thermal sensitivity of some plantain micronutrients during deep-fat frying. (2009) pubmed
- Plantain peel - a potential source of antioxidant dietary fibre for developing functional cookies. (2015) pubmed
- Influence of pretreatments on oil absorption of plantain and cassava chips. (2019) pubmed
- Acrylamide formation in plantain (Musa paradisiaca) chips influenced by different ripening stages: A correlation study with respect to reducing sugars, amino acids and phenolic content. (2017) pubmed
- Physicochemical, microbiological and sensory changes in stored plantain chips. (2000) pubmed
- Acrylamide in deep-fried snacks of India. (2014) pubmed
- The effect of soursop-flower-enriched fried palm olein on some biochemical and hematological parameters of rats. (2023) pubmed
- Influence of osmotic pretreatments on the quality properties of deep-fat fried green plantain. (2020) pubmed
- Glycemic Responses, Glycemic Index, and Glycemic Load Values of Some Street Foods Prepared from Plantain (Musa spp., AAB Genome) in Côte d'Ivoire. (2017) pubmed
- Physicochemical and sensory evaluation of some cooking banana (Musa spp.) for boiling and frying process. (2014) pubmed