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Development and storage stability of buckwheat chips using response surface methodology (RSM)
Processing conditions (potato level, frying temperature and frying time) were optimized for the development of buckwheat based chips using response surface methodology (RSM). Moisture content, oil uptake, color values, hardness and overall acceptability (OAA) were used as indices of product quality....
Enregistré dans:
| Publié dans: | J Food Sci Technol |
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| Auteurs principaux: | , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2018
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233426/ https://ncbi.nlm.nih.gov/pubmed/30483002 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3445-y |
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