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: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Universidad de Antioquia
2017
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/58fb2d2515c54ee1b7e1f30f7e4a147e |
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