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Development of radish fibre based snack by response surface methodology (RSM)
This study aimed at optimization and development of radish fibre-rich snack using response surface methodology (RSM).The effect of ingredients on the quality of refined wheat flour (maida) based fried snack was studied. As the concentration of ghee in the formulation increased, the product became so...
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| Main Authors: | , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer-Verlag
2011
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550873/ https://ncbi.nlm.nih.gov/pubmed/23572826 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0261-z |
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