Abstract
Abstract The Central Composite Rotatable Design (CCRD) with variables developed modified ascorbic acid (AA) starch coating added with tomato powder (TP): ascorbic acid and tomato powder. The CCRD verified the effects on the coating’s properties: surface tension, electrical conductivity, viscosity and ζ-potential. Specific volume, hardness and Scanning Electron Microscopy with Energy-Dispersive Spectroscopy evaluated the optimized coating efficiency on the frozen dough in storage. A significant (p
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