✦ LIBER ✦

Performance of Ingredients in a Soybean Whipped Topping: A Response Surface Analysis

✍ Scribed by EDWARD T. S. CHOW; L. S. WEI; RICHARD E. DEVOR; M. P. STEINBERG

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

APPLICATION OF RESPONSE SURFACE ANALYSIS

✍ D. B. MIN; E. L. THOMAS 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 328 KB

Formulation and Evaluation of a Peanut M

✍ Aminah Abdullah; A.V.A. Resurreccion; L.R. Beuchat 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 244 KB

Application of Two-Level Fractional Fact

✍ EDWARD T. S. CHOW; L. S. WEI; RICHARD E. DEVOR; MARVIN P. STEINBERG 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 699 KB

SOYBEAN EXTRUDED PRODUCT: A RESPONSE SUR

✍ J. M. AGUILERA; F. V. KOSIKOWSKI 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 585 KB

Replacement of fish meal by a novel non-

✍ Suarez, Jorge A.; Tudela, Carlos; Davis, Drew; Daugherty, Zachary; Taynor, Matth 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 307 KB

Which Response Surface Design is Best: A

✍ Lucas, James M. 📂 Article 📅 1976 🏛 American Statistical Association 🌐 English ⚖ 637 KB