Optimization of strawberry-longan bar formulation using response surface methodology
Optimization of a strawberry-longan bar was done using response surface methodology (RSM). Ten strawberry-longan bar formulations were formulated by mixing three basic ingredients: dried strawberry (25-35%), dried longan (25-35%) and mixed crisp; mixture of dried almond, dried cashew nut and dried b...
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| Format: | Article |
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Chiang Mai University
2015
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| Online Access: | http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84872251260&origin=inward http://cmuir.cmu.ac.th/handle/6653943832/39208 |
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| Institution: | Chiang Mai University |
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