Open AccessOptimization of Ingredients Level in Low Calorie-High Protein Papaya Fruit Bar using Response Surface Methodology
Author(s) -
Y. K. Jha
Publication year - 2012
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000193
Subject(s) - low calorie , response surface methodology , bar (unit) , calorie , food science , microbiology and biotechnology , biology , chemistry , geography , chromatography , endocrinology , meteorology