A Study on the Optimization of Manufacturing Conditions for Lotus Root Dry Chips Using Response Surface Methodology-Reference-Cited by-同舟云学术

A Study on the Optimization of Manufacturing Conditions for Lotus Root Dry Chips Using Response Surface Methodology

Published:2022-06-30 Issue:3 Volume:32 Page:159-168
ISSN:1225-6781
Container-title:Journal of the East Asian Society of Dietary Life
language:en
Short-container-title:easdl

Author:

Hwang Ae-Sol^ORCID,Jeon Chae-Won^ORCID,Kim Su-Min^ORCID,Lee Ji-Eun^ORCID,Rho Jeong-Ok^ORCID

Publisher

The East Asian Society of Dietary Life

Subject

General Medicine

Reference28 articles.

1. Bae MJ, Kim SJ, Ye EJ, Nam HS, Park EM (2008) Study on the chemical composition of lotus root and functional evaluation of fermented lotus root drink. J Korean Soc Food Cult 23(2): 222-227.

2. Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions

3. Food Information Statistics System (2016) Current Status of Processed Food Subdivision Market - Dried Fruit and Vegetables. http://aTFIS.or.kr (accessed on 9. 7. 2020).

4. Food Information Statistics System (2017) Current Status of Processed Food Subdivision Market - Original Snacks. http://aTFIS.or.kr (accessed on 9. 7. 2020).

5. Food Information Statistics System (2019) Current Status of Processed Food Subdivision Market - Snacks. http://aTFIS.or.kr (accessed on 10. 7. 2020).

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