Process optimization for manufacture of pearl millet-based dairy dessert by using response surface methodology (RSM)

Journal of Food Science and Technology

Volumn 50, Issue 2, 2013, Pages 367-373

  Jha, Alok ^a   Tripathi, Abhishek Dutt ^a   Alam, Tanweer ^a   Yadav, Rajendra ^a  

^a BANARAS HINDU UNIVERSITY   (India)

Author keywords

Dairy dessert; Pearl millet; Response surface methodology

Indexed keywords

DAIRIES; FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); MANUFACTURE; OPTIMIZATION; SURFACE PROPERTIES; TEXTURES;

CENTRAL COMPOSITE ROTATABLE DESIGN; DAIRY DESSERTS; EAST ASIAN COUNTRIES; GRAIN TEXTURES; OVERALL ACCEPTABILITY; PEARL MILLET; PROCESS TEMPERATURE; RESPONSE SURFACE METHODOLOGY;

GEMS;

PENNISETUM GLAUCUM;

EID: 84878480306     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0347-7     Document Type: Article

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