APPLICATION OF RESPONSE SURFACE ANALYSIS IN THE FORMULATION OF WHIPPED TOPPING
- 1 March 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (2), 346-348
- https://doi.org/10.1111/j.1365-2621.1980.tb02611.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- A STUDY OF PHYSICAL PROPERTIES OF DAIRY WHIPPED TOPPING MIXTURESJournal of Food Science, 1977
- USE OF RESPONSE SURFACE METHODOLOGY IN THE DEVELOPMENT OF ACCEPTABLE HIGH PROTEIN BREADJournal of Food Science, 1974
- EFFECTS OF SYNTHETIC MEAT COMPONENTS ON GROWTH OF CLOSTRIDIUM PERFRINGENS1,2Journal of Milk and Food Technology, 1973
- Four Factor Response Surface Experimental Design for Evaluating the Role of Processing Variables Upon Protein Denaturation in Heated Whey SystemsJournal of Dairy Science, 1973