Development and optimization of tablea-cashew nut spread using response surface methodology

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...

Szczegółowa specyfikacja

Opis bibliograficzny
1. autor: De Guzman, Vea Clarissa L. (Autor)
Kolejni autorzy: Francisco, Ma. Leonora dL (adviser.)
Resource Type: Praca dyplomowa
Język:English
Hasła przedmiotowe:
Chocolate processing > Philippines.

College of Home Economics (UP Diliman)

Accession # Call # Volume/Part# Copy # Collection Circulation Type Circulation Status
HE-2812T LG 993.5 2017 F66 D44 CHE Archives (2017) Room-use Only On-Shelf