PERDIDA DE HUMEDAD Y ABSORCIÓN DE ACEITE DURANTE FRITURA DE TAJADAS DE PLÁTANO (Musa paradisiaca L.)
In this work the effect of temperature and time on moisture loss and gain oil was studied and the diffusion coefficient was determined in slices of ripe banana during deep fat frying Hartón variety banana was used at a rate of 18,9 ± 0,008 maturity sliced 4 mm thick. The pre-frying is performed in p...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Universidad del Cauca
2016-12-01
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| Series: | Biotecnología en el Sector Agropecuario y Agroindustrial |
| Subjects: | |
| Online Access: | http://revistabiotecnologia.unicauca.edu.co/revista/index.php/biotecnologia/article/view/1695/385 |