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...
| Autores principales: | , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
1999
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/43625 |
Ejemplares similares: Kinetics of moisture loss and fat absorption during frying for different varieties of plantain
- Deep fat frying of yam slices: optimization of processing conditions using response surface methodology
- Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods
- Aquaculture and its effect on the wild fish resource in a Swedish lake : An evaluation of changes in fat content, protein content and trophic niche
- Irrigators’ willingness to pay for the adoption of soil moisture monitoring tools in South-Eastern Africa
- How to Adjust Grain Yield to 14% Moisture Content
- Estudos desenvolvidos pela Empresa Goiana de Pesquisa Agropecuária com Cratylia argentea