Optimization of vacuum frying process parameters of osmotically dehydrated mango (Mangifera indica L. cv. Katchamita) chips using response surface methodology

Optimization of vacuum frying process parameters of osmotically dehydrated mango (Mangifera indica L. cv. Katchamita) chips using response surface methodology

Bibliographische Detailangaben
1. Verfasser: Callo, Aljon Carlos C. III (VerfasserIn)
Weitere Verfasser: Rustia, Abigail S. (adviser.)
Format: Abschlussarbeit
Sprache:English
Veröffentlicht: Quezon City College of Home Economics, University of the Philippines Diliman 2020.
Schlagworte:
Dried fruit.
Fruit > Preservation.