Optimization of manufacture of almond paste cookies using response surface methodology

Journal of Food Process Engineering

Volumn 32, Issue 1, 2009, Pages 64-87

  Farris, Stenfao ^a   Piergiovanni, Luciano ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BAMBOO; SURFACE PROPERTIES;

EGG WHITE; MOISTURE CONTENT (MC); NEW PRODUCTS; POLYNOMIAL MODELING; PROCESS PARAMETERS; PRODUCT QUALITIES; QUALITY ATTRIBUTES; QUALITY CHARACTERISTICS; RESPONSE SURFACE METHODOLOGY (RSA); SHELF LIFE;

OPTIMIZATION;

BAMBOO; FOOD; MANUFACTURE; OPTIMIZATION; SURFACE PROPERTIES; SURFACE TREATMENT;

PRUNUS DULCIS;

EID: 58649109000     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00203.x     Document Type: Article

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