Effect of process variables in the production of fried green plantain in vacuum
Abstract: Background: This article technology deep frying green plantain was evaluated. Objectives: To optimize the process of deep frying in the production of green banana slices and set the association in terms of the quality parameter: texture; from the point of sensory and instrumental view. M...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Universidad de Antioquia
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/3fa21c02744449789ea8c185246a709e |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|