APPLICATION OF 2-LEVEL FRACTIONAL FACTORIAL-DESIGNS IN DEVELOPMENT OF A SOYBEAN WHIPPED TOPPING

被引：3

作者：

CHOW, ETS

WEI, LS

DEVOR, RE

STEINBERG, MP

机构：

[1] UNIV ILLINOIS,DEPT FOOD SCI,URBANA,IL 61801

[2] UNIV ILLINOIS,DEPT MECH & IND ENGN,URBANA,IL 61801

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14830.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：230 / 234

页数：5

共 23 条

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[3]

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[4]

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[5]

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[6]

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[7]

KOLAR CW, 1979, J AM OIL CHEM SOC, V56, P391

[8]

LARMOND E, 1977, PUBLICATION INFORMAT, V1637

[9] COOKED FLAVOR IN STERILE ILLINOIS SOYBEAN BEVERAGE [J].

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WEI, LS ;

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STEINBERG, MP .

JOURNAL OF FOOD SCIENCE, 1981, 46 (02) :373-+

[10] STUDY OF PHYSICAL-PROPERTIES OF DAIRY WHIPPED TOPPING MIXTURES [J].

MIN, DBS ;

THOMAS, EL .

JOURNAL OF FOOD SCIENCE, 1977, 42 (01) :221-224

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