Optimization of jackfruit sauce formulations using response surface methodology
The study aimed to develop a jackfruit sauce product using response surface methodology (RSM), one of the most commonly used optimization techniques in food science. RSM with a three- level, three-factor mixture design was used to optimize the formula of the product. The effects of three independent...
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| Main Authors: | , , |
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| Other Authors: | |
| Format: | Article |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/11343 |
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| Institution: | Mahidol University |