Optimization of Formulation Ingredients and Aging Time for Ice Cream Processing Using Combined Design Approach

Journal of Food Processing and Preservation

Volumn 40, Issue 6, 2016, Pages 1325-1338

  Caniyilmaz, Erdal ^a   Uçarkuş, Berrin ^a   Karaman, Safa ^a  

^a ERCIYES UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

DESIGN; LINEAR PROGRAMMING; MIXTURES; SENSORY ANALYSIS;

COLOR APPEARANCE; EXPERIMENTAL DESIGN TECHNIQUES; MATHEMATICAL APPROACH; MIXTURE COMPONENTS; NELDER-MEAD SIMPLEX ALGORITHMS; PROCESSING VARIABLES; PRODUCT FORMULATION; SENSORY PROPERTIES;

PRODUCT DESIGN;

EID: 84973621948     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12718     Document Type: Article

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