Response Surface Methodology for Analysis of Protein Interactions in Angel Food Cakes
- 1 July 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (4), 1226-1230
- https://doi.org/10.1111/j.1365-2621.1981.tb03028.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Egg Albumen Proteins Interactions in an Angel Food Cake SystemJournal of Food Science, 1981
- APPLICATION OF RESPONSE SURFACE ANALYSIS IN THE FORMULATION OF WHIPPED TOPPINGJournal of Food Science, 1980
- USE OF RESPONSE SURFACE METHODOLOGY IN THE DEVELOPMENT OF ACCEPTABLE HIGH PROTEIN BREADJournal of Food Science, 1974
- Extreme Vertices Design of Mixture ExperimentsTechnometrics, 1966