-
2
-
-
0002832217
-
Texture profile analysis
-
Bourne M.C. (1978). Texture profile analysis. Food Technology 32 (7). 165-184.
-
(1978)
Food Technology
, vol.32
, Issue.7
, pp. 165-184
-
-
Bourne, M.C.1
-
4
-
-
33746928740
-
Sensory quality of traditional foods
-
Cayot N. (2007). Sensory quality of traditional foods. Food Chemistry 101: 154-162.
-
(2007)
Food Chemistry
, vol.101
, pp. 154-162
-
-
Cayot, N.1
-
5
-
-
54349096109
-
Sensory and instrumental assessment of Chinese moon cake: Influences of almond flour, maltitol syrup, fat, and gums
-
Chunli J., Yang S.K., Weining H. and Guangwei H. (2008). Sensory and instrumental assessment of Chinese moon cake: influences of almond flour, maltitol syrup, fat, and gums. Food Research International 41: 930-936.
-
(2008)
Food Research International
, vol.41
, pp. 930-936
-
-
Chunli, J.1
Yang, S.K.2
Weining, H.3
Guangwei, H.4
-
7
-
-
85134443465
-
Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology
-
Gan H.E., Karim R., Muhammad S.K.S., Hashim D.M. and Rahman R. Abd. (2007). Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology. Food Science and Technology 7: 611-618.
-
(2007)
Food Science and Technology
, vol.7
, pp. 611-618
-
-
Gan, H.E.1
Karim, R.2
Muhammad, S.K.S.3
Hashim, D.M.4
Abd, R.R.5
-
8
-
-
0002915345
-
Response surface methodology and product optimization
-
Giovinni M. (1983). Response surface methodology and product optimization. Food Technology 37 (11). 41-45.
-
(1983)
Food Technology
, vol.37
, Issue.11
, pp. 41-45
-
-
Giovinni, M.1
-
10
-
-
0004294559
-
-
Boston : Allyn and Bacon. Reprint Ann Arbor, MI: Edwards Bros.
-
Myers R.H. (1971). Response Surface Methodology. Boston: Allyn and Bacon. Reprint 1976, Ann Arbor, MI: Edwards Bros.
-
(1971)
Response Surface Methodology
-
-
Myers, R.H.1
-
11
-
-
33846219883
-
Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato-soy snack using response surface methodology
-
Nath P.K. and Chattopadhyay A. (2007). Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato-soy snack using response surface methodology. Journal of Food Engineering 80: 1282-1292.
-
(2007)
Journal of Food Engineering
, vol.80
, pp. 1282-1292
-
-
Nath, P.K.1
Chattopadhyay, A.2
-
12
-
-
0031398043
-
Cultivar and processing effects on the pasting characteristics, tannin content and protein quality and digestibility of cowpea (Vigna unguiculata)
-
Plahar W.A., Annan N.T. and Nti C.A. (1997). Cultivar and processing effects on the pasting characteristics, tannin content and protein quality and digestibility of cowpea (Vigna unguiculata). Plant Foods for Human Nutrition 51: 343-356.
-
(1997)
Plant Foods for Human Nutrition
, vol.51
, pp. 343-356
-
-
Plahar, W.A.1
Annan, N.T.2
Nti, C.A.3
-
13
-
-
77958106987
-
Optimizing mixture ratio of mungbean pancake using response surface methodology
-
Ryu H.S., Lee J.H., Shin E.S., Kim M.S., Park H.Y. and You B.J. (2004). Optimizing mixture ratio of mungbean pancake using response surface methodology. In: Proceedings of IFT Annual Meeting, 12-16 July 2004, Las Vegas, NV.
-
Proceedings of IFT Annual Meeting
-
-
Ryu, H.S.1
Lee, J.H.2
Shin, E.S.3
Kim, M.S.4
Park, H.Y.5
You, B.J.6
-
14
-
-
33645111729
-
Physicochemical properties of gluten-free pancakes from rice and sweet potato flours
-
Shih F.F., Truong V.D. and Daigle K.W. (2006). Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. Journal of Food Quality 29: 97-107.
-
(2006)
Journal of Food Quality
, vol.29
, pp. 97-107
-
-
Shih, F.F.1
Truong, V.D.2
Daigle, K.W.3
-
15
-
-
0038440208
-
Texture profile analysis-methodology interpretation clarified
-
Szczesniak A.S. (1995). Texture profile analysis-methodology interpretation clarified. Journal of Food science (Letters) 60: vii.
-
(1995)
Journal of Food Science (Letters)
, vol.60
-
-
Szczesniak, A.S.1
-
17
-
-
49749127671
-
Optimization of baking of rice cakes in infrared-microwave combination oven by response surface methodology
-
Turabi E., Summu G. and Sahin S. (2007). Optimization of baking of rice cakes in infrared-microwave combination oven by response surface methodology. Journal of Food and Bioprocess Technology 1 (1). 64-73.
-
(2007)
Journal of Food and Bioprocess Technology
, vol.1
, Issue.1
, pp. 64-73
-
-
Turabi, E.1
Summu, G.2
Sahin, S.3
|