Investigation of the influence of processing parameters on physicochemical properties of puff pastry margarines using surface response methodology

LWT

Volumn 51, Issue 1, 2013, Pages 225-232

  Lefébure, Émilie ^a   Ronkart, Sébastien ^a   Brostaux, Yves ^a   Béra, François ^a   Blecker, Christophe ^a   Danthine, Sabine ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Experimental design; Physicochemical properties; Processing parameters; Puff pastry margarines; Response surface methodology

Indexed keywords

DESIGN OF EXPERIMENTS; SURFACE PROPERTIES; TEXTURES;

PLACKETT-BURMAN; PROCESSING PARAMETERS; PUFF PASTRY MARGARINES; RESPONSE SURFACE METHODOLOGY; ROTATIONAL SPEED; SCRAPED SURFACE HEAT EXCHANGERS; SOLID FAT CONTENT; SURFACE RESPONSE METHODOLOGIES;

PHYSICOCHEMICAL PROPERTIES;

NEPTUNIA;

EID: 84871079158     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.09.018     Document Type: Article

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