Process parameter optimization for instant pigeonpea dhal using response surface methodology-Reference-Cited by-同舟云学术

Process parameter optimization for instant pigeonpea dhal using response surface methodology

Published:2007-07 Issue:1 Volume:81 Page:171-178
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Chakraborty Subir Kumar,Kumbhar B.K.,Sarkar B.C.

Publisher

Elsevier BV

Subject

Food Science

Reference10 articles.

1. Approved methods of analysis;AOAC,1984

2. A study on instantanisation of red gram (dhal);Bhuibhar;J. Food Sci. Technol.,1991

3. Chakraborty, S.K., (2001). Process parameter optimization for instant pigeonpea dhal. M.Tech. Thesis. G.B.Pant University of Agriculture and Technology, Pantnagar, India

4. Effect of pre-soaking treatments on cooking quality of legumes (dhals);Chavan;Indian Food Packer,1983

5. MR – Multiple response optimization software. Department of Statistics;Conlon,1988

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