Development and optimization of tablea-cashew nut spread using response surface methodology
Response surface methodology was used to optimize formulations of tablea-cashew nut spread. Sixteen formulations with varying levels of cashew nut (25-90%), tablea syrup (5-70%) and sugar (5-55%) were processed using a three-component constrained simplex lattice design. Response variables, measured...
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| Formatua: | Thesis |
| Hizkuntza: | English |
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