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Journal of Food Processing & Technology
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Research Article - (2012) Volume 3, Issue 12

Optimization of Ingredients Level in Low Calorie-High Protein Papaya Fruit Bar using Response Surface Methodology

N. Kulshrestha2, Yogesh Kumar Jha1* and Shemelis Admassu2
1Food Process Engineering Graduate Program, Department of Chemical Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Ethiopia
2Department of Food Science & Technology, G.B.Pant University of Agriculture & Technology, Pantnagarâ??263145 Uttarakhand, India
*Corresponding Author: