The optimization of a laboratory processing procedure for southern-style Chinese steamed bread

International Journal of Food Science and Technology

Volumn 33, Issue 4, 1998, Pages 345-357

  Huang, S ^a   Quail, K ^a   Moss, R ^a  

^a BRI Australia   (Australia)

Author keywords

Optimization test; Processing variable; Response surface methodology; Steamed bread quality

Indexed keywords

EID: 0032272805     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1998.00166.x     Document Type: Article

References (14)

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