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Optimization of the pistachio nut roasting process using response surface methodology and gene expression programming

Author:
Kahyaoglu, T.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 26-33
ISSN:
0023-6438
Subject:
water content, pistachios, Pistacia vera, nuts, roasting, process monitoring, dynamic programming, response surface methodology, gene expression, water activity, food processing quality, color
Agid:
2054176