首页> 外文OA文献 >Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

【2h】

Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

机译：开发和优化由巧克力调味的乳清和水溶性大豆提取物制成的混合饮料，采用单一质心设计。

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
相似文献
相关主题

著录项

作者
Dóris Faria de OLIVEIRA; Daniel GRANATO; Ana Cláudia BARANA;
展开▼
作者单位

展开▼
年度 2017
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design [J] . Dóris Faria de?OLIVEIRA, Daniel?GRANATO, Ana Cláudia?BARANA Food Science and Technology (Campinas) . 2018,第3期

机译：乳清和水溶性大豆提取物制成的混合饮料的开发和优化，采用单形质心设计
2. Acid whey as an ingredient in a chocolate-flavored beverage [J] . Alvarez VB, Ji T, Balakrishnan S Milchwissenschaft . 2003,第9a10期

机译：酸乳清作为巧克力味饮料的成分
3. Optimization of a chocolate-flavored, peanut-soy beverage using response surface methodology (RSM) as applied to consumer acceptability data. [J] . Deshpande R. P., Chinnan M. S., McWatters K. H. LWT-Food Science & Technology . 2008,第8期

机译：使用响应表面方法（RSM）优化巧克力味花生酱饮料，应用于消费者可接受性数据。
4. Research on Extracting Method of Water-Soluble Flavor Components in Silver Carp Meat [C] . HUI Xin-yi, TAO Ning-ping, WANG Xi-chang International Symposium on the Efficient Application and Preservation of Marine Biological Resourecs; 20041029-1102; Qingdao(CN) . 2004

机译：银鲤肉中水溶性风味成分的提取方法研究
5. Optimizing SCM Proportions to Meet Multiple Performance Characters of Ternary Concrete Mixtures Using Simplex-Centroid Design and Analysis Techniquess. [D] . Math, Sujay. 2013

机译：使用单纯形-中心形设计和分析技术优化SCM比例以满足三元混凝土混合物的多种性能要求。
6. Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture [O] . Maryam BahramParvar, Mostafa Mazaheri Tehrani, Seyed M. A. Razavi, 2015

机译：应用单形质心混合物设计优化冰淇淋制造中的稳定剂组合
7. Sensorial and rheologic evaluation of a chocolate-based drink produced with water-soluble soybean extract and cheese whey - 10.4025/actascitechnol.v32i4.5739 [O] . Moreira, Ricardo Wagner Mori, Madrona, Grasiele Scaramal, Branco, Ivanise Guilherme, 2010

机译：用水溶性大豆提取物和干酪乳清生产的巧克力饮料的感官和流变学评估-10.4025 / actascitechnol.v32i4.5739

Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

著录项

相似文献

相关主题

期刊订阅