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Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology

机译：响应面法制备红外微波组合炉烘烤的大豆蛋糕配方优化

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Özge Şakıyan;
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1. Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology [J] . Sakiyan Ozge Journal of Food Science and Technology . 2015,第5期

机译：响应面法优化红外-微波组合烤箱中烘烤的豆饼配方
2. Optimization of baking of rice cakes in infrared-microwave combination oven by response surface methodology. [J] . Turabi E., Sumnu G., Sahin S. Food and bioprocess technology . 2008,第1期

机译：通过响应面法优化年糕在红外-微波组合烤箱中的烘烤。
3. Optimization of Baking of Rice Cakes in Infrared–Microwave Combination Oven by Response Surface Methodology [J] . Elif Turabi, Gulum Sumnu, Serpil Sahin Food and Bioprocess Technology . 2008,第1期

机译：响应面法优化红外-微波组合烤箱中年糕的烘烤
4. The effects of different formulations on physical properties of doughs and breads baked in microwave and infrared-microwave combination ovens [C] . G. Sumnu, O. Keskin, S. Sahin Annual Meeting of the American Association of Cereal Chemists International . 2005

机译：不同配方对微波和红外微波组合烤箱烘烤面团和面包物理性质的影响
5. MODIFICATION OF BAKED CREAM PIE FORMULATIONS TO INHIBIT SURFACE GROWTH OFSTAPHYLOCOCCUS AUREUS MF 31 WITHOUT REFRIGERATION. [D] . PREONAS, DEMETRI LOUIS. 1969

机译：修改烘烤的奶油饼配方以抑制金黄色葡萄球菌MF 31的表面生长而无需冷冻。
6. Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology [O] . Özge Şakıyan 2015

机译：响应面法优化红外-微波组合烤箱中烘烤的豆饼配方
7. Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology [O] . Gayatri Mishra, Dinesh C. Joshi, Debabandya Mohapatra 2015

机译：使用响应面法测定微波炉高粱的预处理和工艺参数的优化

Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology

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