Modeling and optimization of physical properties and sensory characteristics of squash (Cucurbita maxima duchesne) - corn (Z. saccharate stuart) chips formulation using response surface methodology
The formulation for a squash-corn chip product was optimized using response surface methodology (rsm). A mixture design was used to determine the amounts of squash puree(40-60%), corn flour (35-60%), and modified starch descriptive sensory properties of commercial samples. Results indicated that a s...
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| Muut tekijät: | |
| Aineistotyyppi: | Opinnäyte |
| Kieli: | English |
| Julkaistu: |
1999.
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