Optimization of the gelatinization conditions to improve...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 10

Optimization of the gelatinization conditions to improve the expansion and crispiness of fish crackers using RSM

Ramesh, Reshma, Jeya Shakila, R., Sivaraman, B., Ganesan, P., Velayutham, P.
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.10.045
Date:
October, 2017
File:
PDF, 774 KB
english, 2017
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