机译:响应面法对无乳乳液的物理稳定性评估和感官优化
Federal Univ. of Parana, Graduate Program of Food Technology, Polytechnic Center, Technology Sector - 19011, Jardim das Americas, 81531-990, Curitiba, Parana, Brazil;
Univ. of Sao Paulo, Dept. of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Lineu Prestes, 580, B14, 05508-000, Sao Paulo, Sao Paulo, Brazil;
State Univ. of Ponta Grossa, Dept. of Food Engineering, Program PRODOCICAPES, Av. Carlos Cavalcanti 4748, 84030-900, Ponta Grossa, Parana, Brazil;
Federal Univ. of Parana, Graduate Program of Food Technology, Polytechnic Center, Technology Sector - 19011, Jardim das Americas, 81531-990, Curitiba, Parana, Brazil;
emulsion stability; fructooligosaccharides; lactose; optimization;
机译:响应面建模可优化核桃水包油饮料乳液的配方变量和物理稳定性
机译:使用响应面方法评估橙色水包油饮料乳液的物理和机械性能。
机译:响应面分析法优化从小叶绢毛猴种子中提取的粘液的提取得率,粘度,色相和乳液稳定性
机译:应用静磁场对活性污泥的物理性质:通过响应表面方法优化
机译:优化多重响应函数和新的多重响应面方法的必要条件。
机译:响应面方法优化优化石蜡/丙烯酸酯复合乳液处理木材的疏水性和尺寸稳定性
机译:通过响应表面方法优化改善用石蜡/丙烯酸酯化合物乳液处理的木材的疏水性和尺寸稳定性