Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato-soy snack using response surface methodology
Authors:
- A. NathANA. Nath
- P.K. ChattopadhyayPCP.K. Chattopadhyay
- 1 June 2007
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 80 (4) , 1282-1292
Abstract
No abstract availableKeywords
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