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 o...
Enlace original:
https://cgspace.cgiar.org/handle/10568/103518
Udomkun, Patchimaporn
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Innawong, B.
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Njukwe, E.
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[Effect of vacuum frying conditions on physico-chemical properties of banana chips]
,
Effect of vacuum frying conditions on physico-chemical properties of banana chips
