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    Effects of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep‐fat‐fried banana chips by Ammawath, Wanna, Che Man, Yaakob, Yusof, Salmah, A Rahman, Russly

    Published 2001
    “…The fruits were peeled, sliced to a thickness of 2 mm and deep-fat fried in refined, bleached and deodorised (RBD) palm olein at 180±5°C for 3 min. The quality parameters determined for fresh bananas were total soluble solids, pH, acidity, carbohydrate, sugar content, fat, protein, moisture content, ash, fibre, colour and fruit firmness. …”
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