Optimization of soy-fortified instant sooji halwa mix using response surface methodology

Journal of Food Science and Technology

Volumn 44, Issue 3, 2007, Pages 297-300

  Yadav, D N ^a   Sharma, G K ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Halwa; Optimization; Soy sooji; Sugar; Vanaspati; Wheat sooji

Indexed keywords

FATTY ACIDS; FOOD PROCESSING; MOISTURE; OILS AND FATS; OPTIMIZATION; PEROXIDES; PROTEINS; SUGARS; TEXTURES;

HALWA; SOY SOOJI; SURFACE METHODOLOGY; VANASPATI; WHEAT SOOJI;

FOOD PRODUCTS;

GLYCINE MAX; SEMOLINA; TRITICUM AESTIVUM;

EID: 34247859011     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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