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USE OF RESPONSE SURFACE METHODOLOGY IN THE DEVELOPMENT OF ACCEPTABLE HIGH PROTEIN BREAD

โœ Scribed by M. R. HENSELMAN; S. M. DONATONI; R. G. HENIKA

Book ID
108800582
Publisher
Institute of Food Technologists
Year
1974
Tongue
English
Weight
392 KB
Volume
39
Category
Article
ISSN
0022-1147

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Use of response surface methodology in t
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โœ Salmah Yusof; Zaharah Talib; Suhaila Mohamed; Abdullah Abu Bakar ๐Ÿ“‚ Article ๐Ÿ“… 1988 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 614 KB

A response surface methodology (RSM) was used for the determination of optimum pH, processing temperature and "Brix to produce an acceptable guava concentrate. These three factors were used as independent variables whose effects on colour and viscosity of the concentrate, as well as on titratable ac