OPTIMIZATION OF A CHOCOLATE PEANUT SPREAD USING RESPONSE SURFACE METHODOLOGY (RSM)
Author:
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2004.tb00146.x/fullpdf
Reference50 articles.
1. Optimization of reduced calorie tropical mixed fruits jam
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3. SOYBEAN EXTRUDED PRODUCT: A RESPONSE SURFACE ANALYSIS
4. Multi-Factor Experimental Designs for Exploring Response Surfaces
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