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Designed experiments were conducted to study the effects of salt solutions and their concentration, soaking time and cooking time on quality of instant pigeonpea dhal and to optimize their levels. Sodium carbonate, sodium bicarbonate and ammonium carbonate were used individually and in combination. The salt concentration varied from 1.93% to 4.73%. The soaking time ranged between 22 and 38min. Cooking...
Response surface methodology (RSM) was employed for simultaneous analysis of the effects of enzymatic treatment conditions of incubation time, incubation temperature and enzyme concentration on physical characteristics such as turbidity, clarity, viscosity, and color. In this study, a two-factor central composite design was used to establish the optimum conditions for the enzymatic treatment for clarification...
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