Quality Characteristics of Banana Chips and Oils After Deep Fat Frying

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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...

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Bibliographic Details
Main Author:	Ammawath, Wanna
Format:	Thesis
Language:	English
Published:	2002
Subjects:	Deep frying Amyl acetate Banana products
Online Access:	http://psasir.upm.edu.my/id/eprint/8490/ http://psasir.upm.edu.my/id/eprint/8490/1/FSMB_2002_25_IR.pdf

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