Effect of variety and surface of Ripeness on Banana Springs
This study was conducted to study the effect of variety, stage of ripeness on the quality of banana spring. The effect of frying and variety on the crispiness of banana was also evaluated. From the investigation it was noticed that Nangka banana was found better in respect of sweetness and texture....
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| Format: | Undergraduate Final Project Report |
| Published: |
2015
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| Online Access: | http://discol.umk.edu.my/id/eprint/6179/ |
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