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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: 15397 Downloads: 17609Like: 0

osmotic dehydration green chili optimization response surface methodology

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