1. [1] R.G. Henika, Use of response surface methodology in sensory evaluation, Food Technol. 36 (1982) 96-101.
2. [2] R.G. Henika, Simple and effective system for use with response surface methodology, Cereal Sci. Today. 17(10) (1972) 309-314, 334.
3. [3] M. Giovanni, Response surface methodology and product optimization, Food Technol. 37(Nov) (1983).
4. [4] B.T. Meilgaard, M., Civille, G. V., & Carr, Sensory evaluation techniques, 2nd ed., CRC Press, Boca Raton, FL, 1991.
5. [5] A.V.A. Resurreccion, Quantitative of quality attributes as perceived by the consumer. In Consumer sensory testing for product development, Aspen Publishers, Inc., Gaithersburg, MD, 1998.