APPLICATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE COMPOSITE FLOUR FOR THE PRODUCTION AND ENHANCED STORABILITY OF LEAVENED FLAT BREAD (NAAN)

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4549|37|5|939-945

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.37, Iss.5, 2013-10, pp. : 939-945

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

Application of response surface methodology to optimize ultrasound‐assisted extraction of total antioxidants from Brassica napus cultivars

By  

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol. 117, Iss. 4, 2015-04 ,pp. : 491-502

John Wiley & Sons Inc

Access to resources Recommend Favorite

Optimization of fermentation conditions for ting production using response surface methodology

By  

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

Towards the development of peanut–wheat flour composite dough: Influence of reduced‐fat peanut flour on bread quality

By  

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

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

By  

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

John Wiley & Sons Inc

Access to resources Recommend Favorite

Application of response surface methodology to optimise microbial inactivation of shrimp and conch by supercritical carbon dioxide

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 95, Iss. 5, 2015-03 ,pp. : 1016-1023

John Wiley & Sons Inc

Access to resources Recommend Favorite