Optimization of ingredients and process conditions for the preparation of puri using response surface methodology

International Journal of Food Science and Technology

Volumn 36, Issue 4, 2001, Pages 407-414

  Vatsala, C N ^a   Saxena, C Dharmesh ^a   Rao, P Haridas ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Frying; Oil uptake; Optimization; Puri; Sensory quality; Shear value

Indexed keywords

EID: 0035531424     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2001.00474.x     Document Type: Article

References (12)

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