Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips

<div>Effect of frying conditions on redness of yellow fleshed cassava chips (YFCC) at different equivalent thermal driving forces (ETDF) of (a) 60°C, (b) 70°C, and (c) 80°C.</div>

Journal of Food Quality

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Figure 3: Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips 