AN OPTIMIZED PROCESSING PROCEDURE BY RESPONSE-SURFACE METHODOLOGY (RSM) FOR NORTHERN-STYLE CHINESE STEAMED BREAD

Authors
HUANG S BETKER S QUAIL K MOSS R
Citation
S. Huang et al., AN OPTIMIZED PROCESSING PROCEDURE BY RESPONSE-SURFACE METHODOLOGY (RSM) FOR NORTHERN-STYLE CHINESE STEAMED BREAD, Journal of cereal science, 18(1), 1993, pp. 89-102
Citations number
19
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of cereal science → ACNP
ISSN journal
07335210
Volume
18
Issue
1
Year of publication
1993
Pages
89 - 102
Database
ISI
SICI code
0733-5210(1993)18:1<89:AOPPBR>2.0.ZU;2-P