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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....
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2018
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| 主題: | |
| オンライン･アクセス: | 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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