Numerical optimization of process parameters of ready-to-eat (RTE) iron rich extruded snacks for anemic population
Shweta Suri, Anuradha Dutta, Navin Chandra Shahi, Rita Singh Raghuvanshi, Anupama Singh, C.S. Chopra
Topics & Concepts
Food scienceBarrel (horology)Box–Behnken designAscorbic acidPopulationMathematicsWheat flourMaterials scienceChemistryResponse surface methodologyComposite materialMedicineEnvironmental healthStatisticsFood composition and propertiesFood and Agricultural Sciences