Effect of vacuum frying conditions on physico-chemical properties of banana chips
The feasibility of vacuum frying technology to produce high quality banana chips with lower oil absorption and better flavor and color was investigated. The effects of three frying temperatures (120, 130, and 140C) and three vacuum pressures (21.3, 31.3, and 41.3 kPa) were studied. The quality of v...
| Autores principales: | , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/103518 |
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