Modeling and optimization of physical properties and sensory characteristics of squash (Cucurbita maxima duchesne) - corn (Z. saccharate stuart) chips formulation using response surface methodology

The formulation for a squash-corn chip product was optimized using response surface methodology (rsm). A mixture design was used to determine the amounts of squash puree(40-60%), corn flour (35-60%), and modified starch descriptive sensory properties of commercial samples. Results indicated that a s...

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Bibliographic Details
Main Author: Labartine, Elvira Cabadsan
Other Authors: Galvez, Flor Crisanta F.
Format: Thesis Book
Published: 1999.