Optimization of blanching for crispness of banana chips using response surface methodology
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 61, no. 1 (1996), p. 165-166 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00713cab#a22002414c#4500 | ||
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| 100 | 1 | # | |a Jackson, J. |
| 245 | 1 | 0 | |a Optimization of blanching for crispness of banana chips using response surface methodology |
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| 650 | # | 4 | |a Industria alimentaria |
| 773 | 0 | # | |t Journal of Food Science |g v. 61, no. 1 (1996), p. 165-166 |
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