USE OF RESPONSE SURFACE METHODOLOGY IN THE DEVELOPMENT OF ACCEPTABLE HIGH PROTEIN BREAD-Reference-Cited by-同舟云学术

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USE OF RESPONSE SURFACE METHODOLOGY IN THE DEVELOPMENT OF ACCEPTABLE HIGH PROTEIN BREAD

Published:1974-09 Issue:5 Volume:39 Page:943-946
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

HENSELMAN M. R.,DONATONI S. M.,HENIKA R. G.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1974.tb07282.x/fullpdf

Reference11 articles.

1. The Profile Method of Flavor Analysis

Cited by 25 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 Dairy Product Drying Processes;Handbook of Drying for Dairy Products;2017-02-10

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

3. Effect of Incorporated Surimi on the Wheat Dough Rheological Properties and Noodle Quality;Food Science and Technology Research;2014

4. Optimization of instant dalia dessert pre-mix production by using response surface methodology;Journal of Food Science and Technology;2013-06-18

5. Optimization of the formulation and technology of pearl millet based ‘ready-to-reconstitute’ kheer mix powder;Journal of Food Science and Technology;2012-08-29

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