Quality Characteristics of Banana Chips and Oils After Deep Fat Frying
B anana chips prepared from Pisang Abu and Pisang Nangka at "green" and 'trace of yellow' stages of ripeness were studied. The results showed that A bu had higher carbohydrate content than Nangka at both stages of maturities. The fruits were peeled, sliced and deep-fried in re...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2002
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/8490/1/FSMB_2002_25_IR.pdf |
| الوسوم: |
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