Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology
- 1 January 1996
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 61 (1) , 165-166
- https://doi.org/10.1111/j.1365-2621.1996.tb14750.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- EFFECT OF WATER ACTIVITY ON CRISPNESS OF BREAKFAST CEREALSJournal of Texture Studies, 1991
- THE MEANING OF TEXTURAL CHARACTERISTICS ‐ CRISPNESSJournal of Texture Studies, 1988