Optimization of Formulation Ingredients and Aging Time for Ice Cream Processing Using Combined Design Approach
Author:
Affiliation:
1. Engineering Faculty, Industrial Engineering Department; Erciyes University; 38039 Kayseri Turkey
2. Engineering Faculty, Food Engineering Department; Erciyes University; 38039 Kayseri Turkey
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12718/fullpdf
Reference17 articles.
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2. Optimisation of oil spill dispersant composition by mixture design and response surface methods;Brandvik;Chemometr. Intell. Lab. Syst.,1998
3. The effect of stabilizers on the viscosity of an ice-cream mix;Cottrell;J. Sci. Food. Agric.,1980
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