Effect of pre-reatment processes on physicochemical aspects of vacuum-fried banana chips
The objective of this study was to investigate the influence of various pre‐treatments on the physicochemical and sensory characteristics of vacuum‐fried (VF) banana chips (120°C, 41.3 kPa) and consequently compare them to atmospheric‐fried (AF) banana chips (170°C). Pre‐treatments comprised of osmo...
| Autores principales: | , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Hindawi Limited
2018
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/97567 |
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