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- Title
Optimization of ingredients and process conditions for the preparation of tandoori roti using...
- Authors
Saxena, Dharmesh C.; Rao, P. Haridas
- Abstract
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.
- Subjects
FOOD chemistry
- Publication
International Journal of Food Science & Technology, 1996, Vol 31, Issue 4, p345
- ISSN
0950-5423
- Publication type
Article
- DOI
10.1046/j.1365-2621.1996.00339.x