Process optimization of vacuum fried eggplant (Solanum melongena L.var. fortuner F1) chips using response surface methodology
This study aimed to optimize the process for vacuum fried eggplant (Solanum melongena L. var. Fortuner F1) chips using response surface methodology. Specifically, the study (1) evaluated the effects of time and temperature on the quality of vacuum frying of eggplant chips using central composite des...
| Príomhchruthaitheoir: | |
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| Rannpháirtithe: | |
| Formáid: | Tráchtas |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
Quezon City
College of Home Economics, University of the Philippines Diliman
2018.
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| Ábhair: | |
| Rochtain ar líne: | Also available in UP Diliman Digital Archives |