摘要
研究了香蕉成熟度和不同生产工艺对新工艺产品质量的影响,为香蕉脆片工业化生产筛选出最佳成熟度和最佳加工工艺参数。
The article mainly discussed the influence of maturity of banana processing technique on product quality. The optimal maturity and parameters were selected for industrial-scale production.
出处
《粮油食品科技》
2009年第1期65-67,共3页
Science and Technology of Cereals,Oils and Foods
关键词
香蕉
脆片
技术
研究
banana
crisp chip
technology
study
