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...
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| Auteurs principaux: | , , |
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| Format: | article |
| Langue: | EN |
| Publié: |
Universidad de Antioquia
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| Accès en ligne: | https://doaj.org/article/3fa21c02744449789ea8c185246a709e |
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