Color and flavor improvement of salted banana (Musa sapientum Linn. Var. compressa) chips
Two existing processing procedures for salted banana chips were evaluated and the usage of two anti-browning agents, namely citric acid and sodium metabisulfite were studied in the study. The study was divided into two major phases. In Phase I-A it was found that dusting with 1.5% salt by weight of...
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| Format: | Thesis |
| Language: | English |
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1992.
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