Optimizing Processing Conditions for Chemical Peeling of Potatoes using Response Surface Methodology
- 1 July 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (4) , 821-826
- https://doi.org/10.1111/j.1365-2621.1993.tb09367.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Seven Factor Response Surface Optimization of a Double‐Stage Lye (NaOH) Peeling Process for Pimiento PeppersJournal of Food Science, 1988
- optimization of Pimiento Pepper Lye-Peeling Process Using Response Surface MethodologyTransactions of the ASAE, 1987
- Double-dip caustic peeling of potatoes I: Laboratory-scale developmentAmerican Journal of Potato Research, 1981
- Some New Three Level Designs for the Study of Quantitative VariablesTechnometrics, 1960