Optimization of taro–wheat composite flour cake using Taguchi technique-Reference-Cited by-同舟云学术

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Optimization of taro–wheat composite flour cake using Taguchi technique

Published:2014-09-12 Issue:1 Volume:9 Page:35-51
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Kumar Vivek,Sharma H. K.,Kaushal Pragati,Singh K.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11694-014-9208-1.pdf

Reference38 articles.

1. C. Emmanuel-Ikpeme, C. Eneji, G. Igile, Nutritional and organoleptic properties of wheat (Triticum aestivum) and beniseed (Sesame indicum) composite flour baked foods. J. Food Res. 1, 84–91 (2012)

2. E.D.L. Hera, B. Oliete, M. Gomez, Batter characteristics and quality of cakes made with wheat–oats flour blends. J. Food Qual. 36, 146–153 (2013)

3. F. Ronda, M. Gomez, P.A. Caballero, B. Oliete, C.A. Blanco, Improvement of quality of gluten-free layer cakes. Food Sci. Technol. Int. 15, 193–202 (2009)

4. M. Gomez, L. Manchon, B. Oliete, E. Ruiz, P.A. Caballero, Adequacy of wholegrain non-wheat flours for layer cake elaboration. LWT—Food Sci. Technol. 43, 507–513 (2010)

5. M. Gomez, B. Oliete, C.M. Rosell, V. Pando, E. Fernandez, Studies on cake quality made of wheat-chickpea flour blends. LWT—Food Sci. Technol. 41, 1701–1709 (2008)

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