Browsing School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection by Subject "acid value"
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Physico-chemical changes of oils used for food frying from roadside food venders in Kampala Capital City Authority: a case study conducted in Wandegeya, Kikoni, Kasubi, Kikumikikumi and Nankulabye (Makerere University, 2021-02)Commercial deep-fat frying is a common cooking method. Fried foods have unique sensory and organoleptic properties, which makes deep fried foods largely enjoyed by consumers. The objective of this study was to analyze ...