Response surface optimization of mechanized drying of wadi, a legume-fermented food condiment

Journal of Food Processing and Preservation

Volumn 39, Issue 1, 2015, Pages 1-9

  Rakshit, M ^a   Saha, J ^b   Sarkar, P K ^a  

^a UNIVERSITY OF NORTH BENGAL   (India)

^b DARTMOUTH COLLEGE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SURFACE PROPERTIES;

CENTRAL COMPOSITE DESIGNS; EXPERIMENTAL VALUES; INDEPENDENT VARIABLES; OPTIMAL CONDITIONS; OVERALL ACCEPTABILITY; RESPONSE SURFACE METHODOLOGY; RESPONSE SURFACE OPTIMIZATION; SENSORY ATTRIBUTES;

DRYING;

EID: 84922709766     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12202     Document Type: Article

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