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Development and evaluation of a vacuum frying system for banana chips (Musa spp.)
Frying is an indigenous cooking method. The deep fat frying produces crispy textured and tasty fruits and vegetable products with increased fat content. The property of oil and fried product gets degraded during deep fat frying. The vacuum frying could be an alternative technology that involves low...
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| 格式: | Ph.D Thesis |
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Tavanur
Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering and Technology
2017
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Kerala Agricultural University
| 索引號: |
631.56 RAN/DE |
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| 復印件 REF | Live Status Unavailable |