Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture

Journal of Food Science and Technology

Volumn 52, Issue 3, 2015, Pages 1480-1488

  BahramParvar, Maryam ^a   Tehrani, Mostafa Mazaheri ^a   Razavi, Seyed M A ^a   Koocheki, Arash ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Frozen dessert; Hydrocolloid; Response surface methodology; Reyhan; Viscosity

Indexed keywords

DESIGN; MIXTURES; REGRESSION ANALYSIS; VISCOSITY;

APPARENT VISCOSITY; CARBOXY-METHYL CELLULOSE; FROZEN DESSERT; HYDROCOLLOID; OPTIMIZATION CRITERIA; OPTIMUM FORMULATION; RESPONSE SURFACE METHODOLOGY; REYHAN;

DAIRIES;

EID: 84924224362     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1133-5     Document Type: Article

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