Optimization of ingredients for noodle preparation using response surface methodology

Journal of Food Science and Technology

Volumn 51, Issue 8, 2014, Pages 1501-1508

  Vijayakumar, T Poongodi ^a   Boopathy, P ^a  

^a PERIYAR UNIVERSITY   (India)

Author keywords

Central composite rotatable design (CCRD); Cost of production; Defatted soy flour; Noodles; Numerical optimization; Responses; Tapioca flour; Whole wheat flour

Indexed keywords

OPTIMIZATION; POLYNOMIALS;

CENTRAL COMPOSITE ROTATABLE DESIGN; COST OF PRODUCTIONS; DEFATTED SOY FLOURS; NOODLES; NUMERICAL OPTIMIZATIONS; RESPONSES; TAPIOCA FLOUR; WHOLE WHEAT FLOURS;

SWELLING;

GLYCINE MAX; MANIHOT ESCULENTA; TRITICUM AESTIVUM;

EID: 84904963099     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0641-z     Document Type: Article

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