Process optimization of vacuum fried mango (Mangifera indica L. c.v. Indian) chips using response surface methodology

Process optimization of vacuum fried mango (Mangifera indica L. c.v. Indian) chips using response surface methodology

This study aimed to optimize the process parameters of vacuum fried mango (Mangifera indica L. cv Indian) using response surface methodology. Specifically, the study (1) evaluated the effects of stage of ripeness of mango (Mangifera indica L. cv. Indian) and process parameters (time, temperature, an...

Ausführliche Beschreibung

Bibliographische Detailangaben
1. Verfasser: Navarro, Paula Dennixe D.C (VerfasserIn)
Weitere Verfasser: Rustia, Abigail S. (adviser.)
Format: Abschlussarbeit
Sprache:English
Veröffentlicht: Quezon City College of Home Economics, University of the Philippines Diliman, 2018.
Schlagworte:
Mango.
Mango chips.
Indian mango.