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Osmotic Dehydration of Toddy Fruit Cubes in Sugar Solution Using Response Surface Methodology

by Khin Swe Oo, Soe Soe Than and Thet Hnin Oo

American Journal of Food Science and Technology. 2019, 7(6), 175-181. DOI: 10.12691/ajfst-7-6-2
Pub. Date: July 16, 2019Views: 10742 Downloads: 10496Like: 0

response surface methodology Box-Behnken Design osmotic dehydration toddy fruit tubes

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