Dehydration of cavendish banana (Musa cavendishii)
Dehydrated banana was developed from Cavendish banana using the improvised cabinet drier. Results of the study showed that a product could be developed by immersing the ripe fruit slices of 2 to 2 1/2 inches long in 1.6% Na2S2O5 for 15 minutes and drying these slices for 9 hours at 160°F in the cabi...
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| Format: | Praca dyplomowa |
| Język: | English |
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1979.
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