RESPONSE SURFACE METHODOLOGY OPTIMIZATION OF VACUUM-FRIED GOLD KIWIFRUIT SLICES BASED ON ITS MOISTURE, OIL AND ASCORBIC ACID CONTENTS

  • VACUUM-FRIED GOLD KIWIFRUIT SLICES
  • LEMUEL M. DIAMANTE, GEOFFREY P. SAVAGE, LEO VANHANEN
  • Journal of Food Processing and Preservation, March 2012, Wiley
  • DOI: 10.1111/j.1745-4549.2011.00659.x

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http://dx.doi.org/10.1111/j.1745-4549.2011.00659.x

The following have contributed to this page: Dr Lemuel M. Diamante