Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM)

Published 2016 View Full Article

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Title
Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM)
Authors
Keywords
Ribes rubrum, L., Vacuum drying, Physico-chemical properties, Optimization, Response surface methodology (RSM)
Journal
FOOD CHEMISTRY
Volume 203, Issue -, Pages 465-475
Publisher
Elsevier BV
Online
2016-02-19
DOI
10.1016/j.foodchem.2016.02.109

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