Effects of type of packaging material on physicochemical and sensory characteristics of deep-fat-fried banana chips

Journal of the Science of Food and Agriculture

Volumn 82, Issue 14, 2002, Pages 1621-1627

  Ammawath, Wanna ^a   Che Man, Yaakob B ^a   Yusof, Salmah ^a   Rahman, Russly A ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Banana chips; Bleached and deodorised palm olein; Deep fat frying; Oleoresin rosemary; Packaging material; Refined; Sensory evaluation

Indexed keywords

CHEMICAL PROPERTY; FOOD; PHYSICAL PROPERTY; STORAGE;

ROSMARINUS OFFICINALIS;

EID: 0036829318     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1233     Document Type: Article

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