เมื่อศึกษาถึงคุณภาพของกล้วยฉาบที่ทอ

When researching the quality of fried bananas with coconut oil that was found to have minimal strength. Compared to bananas fried with lard, that plaster, and palm oil, respectively. When you apply virgin coconut oil is extracted from the hot and cold water, a salad processing. Compared to oil-based salad dressing, nuts, salad dressing that remains from both types of coconut oil with viscosity values, the better, but it is the brightness of colors under the dressing prepared from vegetable oils cold pressed extra virgin coconut oil is not suitable for preparing a salad dressing. Due to the quantity of yeast and fungi, beyond the standards of the community product 2547 (2004) dressing.

When studying the quality of banana chips fried in coconut oil showed a hardness minimum. Compared with banana fried in lard and palm oil, respectively. When coconut oil is extracted from the hot and cold processed dressing. Compared with soybean oil-based dressing. Found that both types of salad dressing from coconut oil with viscosity, the better. But with the brightness of the colors under dressing prepared from vegetable oil, coconut oil has been extracted from the cold is not suitable to prepare the dressing. Due to the growth of yeasts and molds than standard products, dressings, 2547.

Study on the quality of กล้วยฉาบ fried with coconut oil was found to have a minimum strength Compared with กล้วยฉาบ fried with lard oil and palm oil, respectively. When the coconut oil extraction from hot and cold processing salad dressing.Found that both types of salad dressing from coconut oil viscosity is better. But the brightness of color than dressing prepared from vegetable oil coconut oil from cold extraction is not suitable in preparation for a salad.2547.