Process formulation and packaging of vacuum fried saba (Musa Sapientum Linn. var Compressa)banana chips
Fully mature banana fruits of (approximately 4 days after harvest) saba variety was processed into chips by vacuum frying under a pressure of 76 psi. The product was evaluated for its physic-chemical properties and sensory attributes. Results showed that the best time and temperature combination was...
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| Format: | Thesis |
| Language: | English |
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1997.
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