Physicochemical and sensory evaluation of some cooking banana (Musa spp.) for boiling and frying process

Author:

Belayneh M.,Workneh T. S.,Belew D.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference39 articles.

1. Abdul-Rasaq AA, Lateef OS (2011) Effects of solid content and temperature on viscosity of tapioca meal. J Food Sci Technol. doi: 10.1007/s13197-011-0363-7

2. Adelaide MD, Inocent G, Marlyse L, Richard EA, Michel NJ, Felicite TM (2007) Losses in carotene and vitamin C due to frying of plantain (Musa paradisiacal L.) chip. Afr J Biotechnol 6(3):280–284

3. Adeniji TA, Tenkouano A, Ezurike JN, Ariyo CO, Vroh-Bi I (2010) Value-adding post harvest processing of cooking bananas (Musa spp. AAB and ABB genome groups). Afri J Biotechnol 9(54):9135–9141

4. Agunbiade SO, Olanlokun JO, Olaofe OA (2006) Quality of chips produced from rehydrated dehydrated plantain and banana. Pakistan J Nutr 5(5):471–473

5. Almazan MA (1990) Influence of plantain and cooking banana cultivar and ripeness on processed product quality. J Food Qual 13:351–359

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