Development of ginger based ready-to-eat appetizers by response surface methodology

Appetite

Volumn 55, Issue 1, 2010, Pages 76-83

  Wadikar, D D ^a   Nanjappa, C ^a   Premavalli, K S ^a   Bawa, A S ^a  

^a DRDO   (India)

Author keywords

Appetizer; Ginger; Ready to Eat (RTE); Response surface methodology (RSM); Storage stability

Indexed keywords

APPETITE STIMULANT; ASCORBIC ACID;

ALTITUDE; ANOREXIA; APPETITE; ARTICLE; CALORIE; CONTROLLED STUDY; GINGER; LEMON; NONHUMAN; NUTRIENT CONTENT; RESPONSE SURFACE METHOD; SHELF LIFE; STORAGE TEMPERATURE; ARECACEAE; CHEMISTRY; CITRUS; ELETTARIA; FOOD; FOOD HANDLING; FOOD PACKAGING; FRUIT; PLANT SEED; PROCEDURES; PRUNUS; VITIS;

ALTITUDE; APPETITE STIMULANTS; ARECACEAE; CITRUS; ELETTARIA; FOOD; FOOD HANDLING; FOOD PACKAGING; FRUIT; GINGER; PRUNUS; SEEDS; VITIS;

EID: 77953958565     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2010.04.004     Document Type: Article

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