Response Surface Methodology in the Development of Rice Flour Yeast Breads: Sensory Evaluation

Journal of Food Science

Volumn 56, Issue 3, 1991, Pages 751-755

  YLIMAKI, G ^a,b   HAWRYSH, Z J ^a,b   HARDIN, R T ^a,b   THOMSON, A B R ^a,b  

^a The Dept of Animal Science ^*

^b UNIVERSITY OF ALBERTA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985222625     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1991.tb05374.x     Document Type: Article

References (12)

1. Correlations of sensory and instrumental measures of bread texture
2. Training and testing of judges for sensory analyses of meat quality
3. Use of response surface methodology in the development of acceptable high protein bread
4. A yeast‐leavened, rice‐flour bread
5. Physicochemical properties of rice in relation to rice bread
6. Quality of dietetic food‐‐significance for human nutrition
7. Subjective responses in process investigation
8. The application of response surface methodology to the development of rice flour yeast breads‐‐objective measurements
9. Development of gluten‐free rice breads using response surface methodology