Optimization of processing technology using response surface methodology and physicochemical properties of roasted sweet potato

Published 2018 View Full Article

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Title
Optimization of processing technology using response surface methodology and physicochemical properties of roasted sweet potato
Authors
Keywords
Response surface methodology, Roasted sweet potato, Nutritional composition, Volatile compounds, Moisture migration
Journal
FOOD CHEMISTRY
Volume 278, Issue -, Pages 136-143
Publisher
Elsevier BV
Online
2018-11-08
DOI
10.1016/j.foodchem.2018.11.034

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