Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

Food Science and Technology (Brazil)

Volumn 38, Issue 3, 2018, Pages 413-420

  de OLIVEIRA, Dóris Faria ^a   Granato, Daniel ^a   Barana, Ana Cláudia ^a  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

Author keywords

Carrageenan; Cassava starch; Dairy foods; Design of experiments; Desirability function; Pectin

Indexed keywords

EID: 85042077923     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/1678-457x.07017     Document Type: Article

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