Development and quality assessment of herb-flavored sweetpotato-chocolate
This study aimed to formulate and optimize the process of herb-flavored sweetpotato-chocolate spread. Plackett-Burman (PB) variable screening design and Response Surface Methodology (RSM) were used as experimental designs. A 33 factorial experiment arranged in Central Composite Design (CCD) with swe...
| Published in: | Passage Journal Vol. II (Jan. 2014 - Dec. 2014), 73-90 |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
2014
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| Subjects: |