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

被引：25

作者：

HENSELMA.MR ^{[1
]}

DONATONI, SM ^{[1
]}

HENIKA, RG ^{[1
]}

机构：

[1] FOREMOST TECH CTR,6363 CLARK AVE,DUBLIN,CA 94566

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb07282.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：943 / 946

页数：4

共 11 条

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[2]

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[3]

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[4]

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[5]

HENIKA RICHARD G., 1960, BAKER S DIG, V34, P36

[6]

LARMOND E, 1970, 1284 CAN DEP AGR PUB, P24

[7]

SIDWELL V D, 1970, Cereal Chemistry, V47, P739

[8]

TENNEY R J, 1968, Baker's Digest, V42, P38

[9]

Tsen C. C., 1971, Bakers' Digest, V45, P20

[10]

Tsen C. C., 1971, Bakers' Digest, V45, P26