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Optimization of Process Variables Affecting Osmotic Dehydration of Green Chili in Sucrose Solution by Response Surface Methodology
by M. R. Haque, M. M. Hosain, M. S. Awal and M. M. Kamal
American Journal of Food Science and Technology. 2019, 7(3), 79-85. DOI: 10.12691/ajfst-7-3-2
Pub. Date: April 11, 2019Views: 9910Downloads: 9860
osmotic dehydration green chili optimization response surface methodology
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