Author:
Battaiotto Laura L.,Lupano Cecilia E.,Bevilacqua Alicia E.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference26 articles.
1. Acker, L. (1963). Enzyme activity at low water contents. Recent Advances in Food Sciences, 3, 239–247.
2. Bourne, M. C. (1978). Texture profile analysis. Food Technology, 32(62–66), 72.
3. Bourne, M. C. (2002). Principles of objective texture measurement. In Bourne (Ed.), Food texture and viscosity: concept and measurement (2nd ed., pp. 107–188). California: Academic Press, Elsevier Science.
4. Derringer, G., & Suich, R. (1980). Simultaneous optimization of several response variables. Journal of Quality Technology, 12(4), 214–219.
5. Floros, J. D., & Chinnan, M. S. (1988). Computer graphics-assisted optimization for product and process development. Food Technology, 42(2), 72–78. 84.
Cited by
18 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献