Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
July 22, 2024European Journal of Nutrition & Food SafetyOpen Access

Optimizing Process Conditions for Ghewar Development Using Response Surface Methodology

View Full Paper
Ask AI
Bookmark
Share

Authors

ADAshish DixitLincoln University CollegeHBHarsh BhayaniSardarkrushinagar Dantiwada Agricultural UniversityRHRajnik HirparaSardarkrushinagar Dantiwada Agricultural University

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Dixit et al. (2024) studied this question.

synapsesocial.com/papers/68e5f84db6db64358758c58fhttps://doi.org/10.9734/ejnfs/2024/v16i81498
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Influence of frying conditions on colour kinetics and viscosity of frying medium employed for making Indian recipe Gulabjamun2024
  2. 2Development of Low Fat Gujarati Traditional Snack “Ganthiya” Using Hydrophilic Polymers and Modified Natural Polysaccharides2024 · 1 citations
  3. 3Process optimization of deep-fat frying variables and effects on some quality characteristics of akara Ogbomoso snacks produced from cowpea2024 · 2 citations
  4. 4Grey wolf optimization for sensory-driven fortification of biscuits with moringa leaf and jackfruit seed powders: balancing processing and consumer acceptance2026
  5. 5Exploring Thermal Dynamics of Gulabjamun Balls under Hypobaric Conditions2024