Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato-soy snack using response surface methodology

By A. Nath, P. K. Chattopadhyay. 2007

186 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/50db8d700e51575f5469546e1d635589a61b8928

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Citations in the corpus

• Modeling and optimization of bioethanol production from breadfruit starch hydrolyzate vis-à-vis response surface methodology and artificial neural network (2015, background): “(4)) reflects the degree of fit for themathematical model [31].”