Effect of process variables in the production of fried green plantain in vacuum

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. Methods: Was...

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Autores principales: Andres CHAVEZ-SALAZAR, Francisco J. CASTELLANOS-GALEANO, Lorenzo J. MARTINEZ-HERNANDEZ
Formato: article
Lenguaje:EN
Publicado: Universidad de Antioquia 2017
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Acceso en línea:https://doaj.org/article/58fb2d2515c54ee1b7e1f30f7e4a147e
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