Optimization of composite flour biscuits by mixture response surface methodology
Biscuits were produced from blends of pigeon pea, sorghum and cocoyam flours. The study was carried out using mixture response surface methodology as the optimization technique. Using the simplex centroid design, 10 formulations were obtained. Protein and sensory quality of the biscuits were analyze...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 19(2013), 4 vom: 01. Aug., Seite 343-50 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2013
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Biscuits mixture response surface methodology optimization Dietary Proteins |
| Online verfügbar |
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