Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber

Food and Bioprocess Technology

Volumn 7, Issue 1, 2014, Pages 133-147

  Kayacier, Ahmed ^a   Yüksel, Ferhat ^a,b   Karaman, Safa ^a  

^a ERCIYES UNIVERSITY   (Turkey)

^b GUMUSHANE UNIVERSITY   (Turkey)

Author keywords

Apple fiber; Optimization; Response surface methodology; Wheat chips

Indexed keywords

COEFFICIENT OF DETERMINATION; OVERALL ACCEPTABILITY; PROCESSING VARIABLES; REGRESSION EQUATION; RESPONSE SURFACE METHODOLOGY; SENSORIAL PROPERTIES; SIMULTANEOUS EFFECTS; WHEAT CHIPS;

FIBERS; FRUITS; SURFACE PROPERTIES;

OPTIMIZATION;

MALUS X DOMESTICA; TRITICUM AESTIVUM;

EID: 84891626454     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1096-6     Document Type: Article

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