Optimization of the process variables for the preparation of processed paneer using response surface methodology

Author： Nanda V.   Singh S.   Raina C.   Jindal N.   Singh K.   Saxena D.  

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.218, Iss.6, 2004-05, pp. : 529-534

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

Related content

Optimization of ring-spinning process parameters using response surface methodology

By Dan Pranab K.   Basu Sanghita   Dan Pranab K.  

Journal of the Textile Institute, Vol. 106, Iss. 5, 2015-05 ,pp. : 510-522

Taylor & Francis Ltd

Access to resources Recommend Favorite

Optimization of an Aqueous Extraction Process for Flaxseed Gum by Response Surface Methodology

By Cui W.   Mazza G.   Oomah B.D.   Biliaderis C.G.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 27, Iss. 4, 1994-08 ,pp. : 363-369

Academic Press

Access to resources Recommend Favorite

Optimization of alkylresorcinols extraction from triticale bran using response surface methodology

By Agil Rania  

Food and Bioprocess Technology, Vol. 5, Iss. 7, 2012-10 ,pp. : 2655-2664

Springer Publishing Company

Access to resources Recommend Favorite

Optimization of sweetener formulation in sugar-free yoghurt using response surface methodology

By      

CyTA - Journal of Food, Vol. 12, Iss. 2, 2014-04 ,pp. : 121-126

Taylor & Francis Ltd

Access to resources Recommend Favorite

Formulation of Extruded Snack Food (Gum Based Cereal–Pulse Blend): Optimization of Ingredients Levels Using Response Surface Methodology

By Thakur S.   Saxena D.C.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 5, 2000-08 ,pp. : 354-361

Academic Press

Access to resources Recommend Favorite