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Optimization of the quality of South Indianparottaby modelling the ingredient composition using the response surface methodology

  • Published:2001-02 Issue:2 Volume:36 Page:189-197
  • ISSN:0950-5423
  • Container-title:International Journal of Food Science & Technology
  • language:en
  • Short-container-title:

Author:

Indrani Dasappa,Rao Gandham Venkateswara

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference16 articles.

1. On the experimental attainment of optimum conditions;Box;Journal of Royal Statistics Society,1951

2. Use of response surface methodology in sensory evaluation;Henika;Food Technology,1982

3. Use of response surface methodology in the development of acceptable high protein bread;Henselman;Journal of Food Science,1974

Cited by 12 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

1. Optimization of pneumatic sheet extrusion of whole wheat flour poory dough using response surface methodology;Journal of Food Science and Technology;2014-08-21

2. Wheat-Based Traditional Flat Breads of India;Critical Reviews in Food Science and Nutrition;2014-08-08

3. Fibres as an additive for oil reduction in deep fat fried poori;Journal of Food Science and Technology;2011-01-20

4. South Indian Parotta: An Unleavened Flat Bread;Flour and Breads and their Fortification in Health and Disease Prevention;2011

5. Effect of processing variables on quality of milk burfi prepared with and without sugar;Journal of Food Science and Technology;2010-01
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