Appropriate stage of ripeness and time for vacuum frying of cultivated banana
This paper aims to study appropriate ripeness of cultivated banana and time period for vacuum fry. Sliced bananas of thickness 1-2 mm were fried at temperature 130 ๐ C under vacuum condition. The samplings were done at 3 level of ripeness; 1) raw banana, 2) the first day of ripeness, 3) the second d...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Khon Kaen University
2014-03-01
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| Series: | KKU Engineering Journal |
| Subjects: | |
| Online Access: | https://www.tci-thaijo.org/index.php/kkuenj/article/download/21769/18779 |