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...
Enlace original:
https://cgspace.cgiar.org/handle/10568/43625
Díaz, A.
,
Trystram, G
,
Vitrac, O
,
Dufour, D.L.
,
Raoult-Wack, A.L.
,
[Kinetics of moisture loss and fat absorption during frying for different varieties of plantain]
,
Kinetics of moisture loss and fat absorption during frying for different varieties of plantain
