Response surface methodology in β‐glucan wheat rolls production using microwave convection

E-ISSN： 1365-2621|50|11|2458-2466

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.11, 2015-11, pp. : 2458-2466

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Nitrogen and Irrigation Effects on β-Glucan Content of Wheat Grain

By Güler Mustafa

Acta Agriculturae Scandinavica, B, Vol. 53, Iss. 3, 2003-08 ,pp. : 156-160

Taylor & Francis Ltd

Access to resources Recommend Favorite

Development and regulation of (1→3,1→4)-β-glucan endohydrolases in germinating wheat (Triticum aestivum)

Seed Science Research, Vol. 3, Iss. 1, 1993-03 ,pp. : 65-73

Cambridge University Press

Access to resources Recommend Favorite

Optimization of fermentation conditions for ting production using response surface methodology

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 1, 2018-01 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Optimization of pH, temperature and CaCl₂ concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology

Journal of Dairy Research, Vol. 84, Iss. 1, 2017-03 ,pp. : 109-116

Cambridge University Press

Access to resources Recommend Favorite

Enhancing the levels of 4‐vinylguaiacol and 4‐vinylphenol in pilot‐scale top‐fermented wheat beers by response surface methodology

JOURNAL OF THE INSTITUTE OF BREWING, Vol. 121, Iss. 1, 2015-02 ,pp. : 129-136

John Wiley & Sons Inc

Access to resources Recommend Favorite