Optimization of the quality of South Indian parotta by modelling the ingredient composition using the response surface methodology

International Journal of Food Science and Technology

Volumn 36, Issue 2, 2001, Pages 189-197

  Indrani, Dasappa ^a   Rao, Gandham Venkateswara ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Indian traditional food; Optimization; Sensory evaluation

Indexed keywords

EID: 0035530948     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.00450_36_2.x     Document Type: Article

References (16)

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