机译:响应面分析法对大豆甜点的感官评估和理化优化
Federal University of Parana, Graduation Program of Food Technology, Polytechnic Centre, Sector of Technology, P.O. Box 19011, 81531-990, Curitiba, Parana, Brazil University of Sao Paulo, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences. Av. Prof. Lineu Prestes, 580, B14, 05508-000, Sao Paulo, Brazil;
Federal University of Parana, Graduation Program of Food Technology, Polytechnic Centre, Sector of Technology, P.O. Box 19011, 81531-990, Curitiba, Parana, Brazil;
University of Sao Paulo, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences. Lineu Prestes, 580, B14, 05508-000, Sao Paulo, Brazil;
Federal University of Parana, Graduation Program of Food Technology, Polytechnic Centre, Sector of Technology, P.O. Box 19011, 81531-990, Curitiba, Parana, Brazil;
product development; optimisation; RSM; sensory acceptability; non-dairy;
机译:使用响应面法优化大豆甜点的感官,颜色和流变参数
机译:豆奶发酵乳霜中理化性质,感官特性和残存率的评价
机译:优化脂肪,麦麸和盐对肉饼化学,质地和感官特性影响的响应面方法研究
机译:响应面方法作为优化玉米秸秆面板制备应用豆类粘合剂的方法
机译:冷巧克力甜点中非乳制品代用品的感官评估等级。
机译:使用响应表面方法(RSM)萤火虫群优化(GSO)和遗传算法(GA)优化方法用直钻和保形冷却通道的模压部分上的翘曲优化
机译:用西番莲果汁开发的益生元大豆甜点的感官可接受性和物理稳定性评价