RESPONSE SURFACE METHODOLOGY OPTIMIZATION OF VACUUM-FRIED...

Journal of Food Processing and Preservation 2012 Vol. aop; Iss. aop

RESPONSE SURFACE METHODOLOGY OPTIMIZATION OF VACUUM-FRIED GOLD KIWIFRUIT SLICES BASED ON ITS MOISTURE, OIL AND ASCORBIC ACID CONTENTS

LEMUEL M. DIAMANTE, GEOFFREY P. SAVAGE, LEO VANHANEN
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Volume:
aop
Year:
2012
Language:
english
Pages:
1
DOI:
10.1111/j.1745-4549.2011.00659.x
File:
PDF, 494 KB
english, 2012
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