Optimisation of cake fat quantity and composition using response surface methodology

International Journal of Food Science and Technology

Volumn 48, Issue 3, 2013, Pages 468-476

  Ferrari, Ilaria ^a   Alamprese, Cristina ^a   Mariotti, Manuela ^a   Lucisano, Mara ^a   Rossi, Margherita ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Butter; Cake; Desirability function; Experimental design; Fat blend; Melting point; Palm oil; Palm olein; Response surface methodology; Texture

Indexed keywords

BUTTER; CAKE; DESIRABILITY FUNCTION; FAT BLEND; PALM OIL; PALM OLEIN; RESPONSE SURFACE METHODOLOGY;

DESIGN OF EXPERIMENTS; MELTING POINT; PRODUCT DESIGN; SURFACE PROPERTIES; TEXTURES; VEGETABLE OILS;

BLENDING;

EID: 84873055277     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12018     Document Type: Article

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