Effect of pre-fry drying on the quality of fried banana chips

Journal of Food Science and Technology

Volumn 43, Issue 4, 2006, Pages 353-356

  Das Gupta, D K ^a   Ramesh Babu, D ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

'Nendran'; Banana; Breaking strength; Colour; Frying kinetics; Oil uptake; Pre fry drying; Sensory evaluation

Indexed keywords

FOOD PROCESSING; MOISTURE; RATE CONSTANTS;

BANANA; BREAKING STRENGTH; FRYING KINETICS; OIL UPTAKE; PRE-FRY DRYING; SENSORY EVALUATION;

FOOD PRODUCTS;

COLOR; DRYING; FOOD; MOISTURE;

EID: 33745952799     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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