Effect of the stage of maturity and time-temperature frying conditions on the quality of banana chips, cavendish variety (Musa paradisiaca, var. Cavendishii)
Three stages of maturity, namely green, unripe: rare-ripe; and ripe, of the cavendish variety were used to determine their effect on the quality of banana chips produced. Objective analyses of the fruit reveal that the green, unripe stage was more suitable with a moisture content, percentage soluble...
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| Format: | Abschlussarbeit |
| Sprache: | English |
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1982.
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