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...
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| Aineistotyyppi: | Opinnäyte |
| Kieli: | English |
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Quezon City
College of Home Economics, University of the Philippines Diliman, 2018.
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