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...
| Hlavní autor: | |
|---|---|
| Další autoři: | |
| Médium: | Diplomová práce |
| Jazyk: | English |
| Témata: |