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Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: An optimization study based on sensory properties
(Elsevier Science Bv, 2014)
In this study, physicochemical and sensory characteristics of wheat chips enriched with different legume flours were investigated. Wheat chips formulations were composed with the mixture of wheat flour and the mixture of ...
Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber
(Springer, 2014)
In this study, wheat chips enriched with apple fiber were produced, and response surface methodology was used for the determination of the simultaneous effects of processing variables selected as fiber level (0-15 %), ...