Kinetics of moisture loss and fat absorption during frying for different varieties of plantain
This study compares the behaviour of four varieties of green plantain at their initial stage of maturity during the frying process. A variety traditionally used for the manufacture of thin plantain chips (Dominico Hartón commun) and three other varieties found in Latin America (Bouroukou, Bluggoe an...
| Main Authors: | , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
1999
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/43625 |
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