| Autor: |
Saxena, Dharmesh C., Rao, P. Haridas |
| Předmět: |
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| Zdroj: |
International Journal of Food Science & Technology; Aug96, Vol. 31 Issue 4, p345, 7p, 4 Charts, 1 Graph |
| Abstrakt: |
Discusses the development of a model for predicting the product quality of tandoori roti, a stable food item in India, using response surface methodology. Determination of optimum processing conditions; Relationship between the factors affecting the quality of tandoori roti and the responses relevant to the quality. |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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