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Response Surface Methodology in the Development of Rice Flour Yeast Breads: Sensory Evaluation

✍ Scribed by G. YLIMAKI; Z.J. HAWRYSH; R.T. HARDIN; A.B.R. THOMSON

Book ID: 108817079
Publisher: Institute of Food Technologists
Year: 1991
Tongue: English
Weight: 730 KB
Volume: 56
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1991.tb05374.x

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