The process parameters were optimized using Taguchi designs and a modified second-order response surface in an empirical study. International Journal of Food and Nutritional Sciences, [S. l.], v. 10, n. Special Issue 1, p. 45–50, 2021. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/3703. Acesso em: 17 jul. 2026.