Optimization of osmotic dehydration of yam bean (Pachyrhizus erosus) using an orthogonal experimental design-Reference-Cited by-同舟云学术

Optimization of osmotic dehydration of yam bean (Pachyrhizus erosus) using an orthogonal experimental design

Published:2008-02 Issue:3 Volume:84 Page:413-419
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Abud-Archila M.,Vázquez-Mandujano D.G.,Ruiz-Cabrera M.A.,Grajales-Lagunes A.,Moscosa-Santillán M.,Ventura-Canseco L.M.C.,Gutiérrez-Miceli F.A.,Dendooven L.

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

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4. Studies on the maximization of recombinant Helicobacter pylori neutrophil-activating protein production in Escherichia coli: Application of Taguchi robust design and response surface methodology for process optimization;Fontani;World Journal of Microbiology and Biotechnology,2003

5. Influence of sucrose solution concentration on kinetics and yield during osmotic dehydration of mango;Giraldo;Journal of Food Engineering,2003

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