OPTIMIZATION OF OSMOTIC DEHYDRATION PARAMETERS OF BANANA UNDER PULSED MICROWAVE CONDITIONS BY RESPONSE SURFACE METHODOLOGY

Md. Raihanul Haque
2020 Journal of Microbiology, Biotechnology and Food Sciences  
doi:10.15414/jmbfs.2020.9.6.1053-1059 fatcat:ko77nox2ynhz7hppuinz7pjdua