Optimizing Processing Conditions for Chemical Peeling of Potatoes using Response Surface Methodology-Reference-Cited by-同舟云学术

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Optimizing Processing Conditions for Chemical Peeling of Potatoes using Response Surface Methodology

Published:1993-07 Issue:4 Volume:58 Page:821-826
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

GARROTE RAÚL L.,COUTAZ VÍTOR R.,LUNA JULIO A.,SILVA ENRIQUE R.,BERTONE RICARDO A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb09367.x/fullpdf

Reference11 articles.

1. Some New Three Level Designs for the Study of Quantitative Variables

2. optimization of Pimiento Pepper Lye-Peeling Process Using Response Surface Methodology

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2. Conventional and novel peeling methods for fruits and vegetables: A review;Innovative Food Science & Emerging Technologies;2022-05

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5. A novel two-step ultrasound post-assisted lye peeling regime for tomatoes: Reducing pollution while improving product yield and quality;Ultrasonics Sonochemistry;2018-07

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