A Box-Behnken Design for Determining the Optimum Experimental Condition of Cake Batter Mixing

Author: Tan Mei  

Publisher: Springer Publishing Company

ISSN: 1935-5130

Source: Food and Bioprocess Technology, Vol.5, Iss.3, 2012-04, pp. : 972-982

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