Effects of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep‐fat‐fried banana chips
The quality of banana chips prepared from two different varieties of banana, Pisang Abu and Pisang Nangka, at the 'green' and 'trace of yellow' stages of ripeness was studied. The fruits were peeled, sliced to a thickness of 2 mm and deep-fat fried in refined, bleached and deodor...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112991/1/112991.pdf |